Mushroom Ragu Pasta – RecipeTin Eats Mushroom Ragu Pasta
– 20g dried porcini mushrooms
– 1 cup red wine
– 4 anchovy fillets
– 2 tbsp tomato paste
– 1 cup chicken stock
– 1/2 cup parmesan cheese
– 1 onion, finely chopped
– 4 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 tbsp thyme leaves
– 2 bay leaves
– 1 kg button mushrooms, sliced
– Salt and pepper, to taste
– 2 tbsp olive oil
– 2 tbsp unsalted butter
For the pasta
– 400g mafaldine pasta (or pasta of choice)
– Salt, for cooking pasta
Instructions
1. Soak the dried porcini mushrooms in red wine for 30 minutes. Strain and chop the porcini, reserving the wine.
2. In a large pot, heat olive oil and butter. Add onion, garlic, and anchovies, cooking until onion softens.
3. Stir in tomato paste and cook until slightly caramelized. Add sliced mushrooms, porcini, salt, thyme, and bay leaves, cooking until mushrooms release their liquid.
4. Deglaze the pot with the reserved red wine, cooking until reduced. Stir in flour and chicken stock, simmering until thickened.
5. Finish the sauce by adding pepper, parmesan, and butter, stirring until glossy.
6. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
7. Toss the cooked pasta with the mushroom ragu, adding pasta water as needed to loosen the sauce.
8. Serve hot with additional parmesan on top.
Enjoy your rich and savoury Mushroom Ragu Pasta!
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