Pasta with Mushroom Ragu
- 4 tbsp olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 garlic clove, chopped
- ½ red chilli, chopped
- 2 thyme sprigs
- 20g dried porcini, soaked in a little hot water
- 500g mixed wild mushrooms, chopped
- 3 tbsp red wine
- 400g tin of chopped tomatoes
- 300ml veg stock
- Grated parmesan, to serve
- Salt and pepper
- Al dente pasta, to serve
- Heat the oil in a large frying pan, and gently cook the onion, carrot, garlic, chilli, celery, and thyme for about 5-6 mins. Stir the porcini mushrooms into the pan, then chuck in the fresh mushrooms and cook for a couple of minutes.
- Increase the heat and add the wine. Allow it to evaporate, then pour in the tomatoes, the porcini water, and the stock, and season well. Cook on a steady simmer, partially covered, for 45 mins. When thick and glossy, serve with pappardelle or penne pasta, and plenty of parmesan.
30 mins
4 serving