Mushroom Ragu Pasta
by Tavolino
A rich and savory pasta dish featuring a hearty mushroom sauce, deepened with red wine, porcini, and umami-rich aromatics, offering the comfort of a slow-cooked ragu in under an hour.
Ingredients
- Cup mushrooms 1 kg
- Dried porcini mushrooms 20 g
- Red wine 150 ml
- Anchovy fillets 4
- Tomato paste 2 tbsp
- Chicken stock 500 ml
- Parmesan cheese 100 g
- Onion 1
- Garlic cloves 3
- All-purpose flour 1 tbsp
- Thyme 2 sprigs
- Bay leaves 2
- Olive oil 2 tbsp
- Butter 30 g
- Salt to taste
- Pepper to taste
- Pasta 400 g
Preparation
- 1
Soak 20 g dried porcini mushrooms in 150 ml red wine for 30 minutes.
- 2
Finely chop or slice 1 kg cup mushrooms.
- 3
Dice 1 onion and mince 3 garlic cloves.
- 4
Heat 2 tbsp olive oil and 30 g butter in a large pan over medium-high heat.
- 5
Sauté 1 onion and 3 garlic cloves until softened.
- 6
Add 4 anchovy fillets to the pan and cook until they melt into the base.
- 7
Add 1 kg cup mushrooms and cook until they release liquid and turn golden brown.
- 8
Stir in 2 tbsp tomato paste and 1 tbsp flour; cook for 2 minutes to caramelize.
- 9
Pour in the 150 ml red wine used for soaking, scraping the bottom of the pan.
- 10
Add the soaked porcini, 500 ml chicken stock, 2 sprigs thyme, and 2 bay leaves.
- 11
Simmer the sauce for 15 minutes until thickened and rich.
- 12
Meanwhile, cook 400 g pasta in salted boiling water according to package instructions.
- 13
Stir 100 g parmesan cheese into the ragu and season with salt and pepper.
- 14
Toss the cooked pasta with the mushroom ragu and serve immediately.