Mushroom Ragu Pasta
55 min4–5 people
A rich, deeply savoury mushroom sauce built on dried porcini, red wine and anchovy, simmered 30 minutes then tossed with pasta.
| prepSoak dried porcini in red wine for 30 min | ||||||||||
| 2 tbsp olive oil | Sauté onion, garlic & anchovy, 2 min | Cook tomato paste, 2 min | Add sliced mushrooms, cook 2 min | Add diced mushrooms, porcini, salt, thyme & bay, 8–10 min | Pour in wine, reduce 6 min | Stir in flour, cook 30 sec | Add stock, simmer 2 min until thick | Finish with pepper, parmesan & butter | Toss pasta with ragu & pasta water | Plate & top with extra parmesan |
| 60 g unsalted butter (for the base) | ||||||||||
| 1 brown or yellow onion, finely diced | ||||||||||
| 3 garlic cloves, finely minced | ||||||||||
| 3 tsp finely minced anchovy fillets | ||||||||||
| 60 ml tomato paste | ||||||||||
| 750 g white button mushrooms, sliced 4 mm thick | ||||||||||
| 250 g white button mushrooms, diced 6 mm thick | ||||||||||
| 20 g dried porcini mushrooms, finely chopped | ||||||||||
| 1 1/2 tsp cooking salt | ||||||||||
| 1 tsp dried thyme | ||||||||||
| 2 fresh bay leaves | ||||||||||
| 240 ml red wine (reserved from soaking) | ||||||||||
| 25 g plain flour | ||||||||||
| 240 ml chicken stock | ||||||||||
| 1/2 tsp black pepper | ||||||||||
| 50 g parmesan cheese, finely grated | ||||||||||
| 15 g unsalted butter (for finishing) | ||||||||||
| 400 g malfaldini pasta | Cook pasta 1 min under packet time | |||||||||
| 1 tbsp cooking salt (for pasta water) | ||||||||||
| Extra parmesan, for serving | ||||||||||
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