Go Back Email Link
Mushroom Ragu Pappardelle

Delicious Mushroom Ragu Pappardelle

Simple, satisfying, and seriously delicious – your taste buds (and waistline) will thank you. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Brunch, dinner
Ingredients Equipment Method

Ingredients
  

  • 1 kg mushrooms
  • 1 large onion diced
  • ⅓ cup tomato paste
  • 250ml dry white wine
  • 1 tin crushed tomatoes
  • 250ml cream
  • olive oil
  • 1 tsp chilli flakes
  • salt & pepper to taste
  • 500g pappardelle pasta or pasta of your choice
  • 4 tbs butter
  • ½ cu parmesan cheese extra for serving
  • fresh basil

Equipment

  • Dutch Oven

Method
 

  1. In a large dutch oven heat oil over medium heat. Add onion and cook down until soft. Add garlic and cook for another minute until fragrant. Add the tomato paste and cook until caramelised.
  2. Add in the mushrooms and cook for at least 30 minutes. They will lose a lot of volume and moisture. Cook until all the water has evaporated and they begin to take on some colour. Deglaze with the white wine and season with salt, pepper and chilli flakes.
  3. Add the crushed tomatoes and simmer. Finish with the cream.
  4. For the pappardelle pasta cook until al dente according to packet instructions. Reserve 2 cups of pasta water. Drain pasta and then dot with knobs of butter. Sprinkle with parmesan and using the pasta water to create a silky sauce consistency mix everything together. 
  5. Slice and sear the remaining mushrooms in a little olive oil until golden brown. Season.
  6. Just before serving combine the mushroom ragu, pappardelle and seared mushrooms. Garnish with fresh basil and some extra parmesan.