Mushroom Ragu Pasta

55 min

Makes 4 very generous servings, or 5 regular servings

A rich, deeply savoury mushroom pasta sauce built on dried porcini, red wine, anchovy and parmesan, ready in 30 minutes on the stove.

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prepSoak dried porcini in red wine for 30 minutes; strain, squeeze, and reserve wine
prepChop porcini finely (about 3 mm / 1/8")
20 g dried porcini mushrooms, about 3/4 cup	Soak porcini in wine 30 min, strain & chop						Toss pasta & water into ragu, serve with parmesan
240 ml red wine
30 ml olive oil	Sauté onion, garlic & anchovy in oil & butter	Cook tomato paste 2 min, stirring	Add mushrooms, porcini, salt, thyme & bay; cook 8–10 min	Pour in wine, simmer 6 min, scrape fond	Stir in flour 30 sec, add stock, simmer 2 min until thick	Finish with pepper, parmesan & butter, stir until glossy
30 g unsalted butter (for sautéing)
1 brown or yellow onion, finely diced
3 garlic cloves, finely minced
15 g finely minced anchovy fillets or anchovy paste
60 g tomato paste
1 kg white button mushrooms or Swiss Brown / cremini (750 g sliced 4 mm, 250 g diced 6 mm)
9 g cooking salt or kosher salt (half for table salt, 50% extra for flakes)
1 tsp dried thyme or 2 sprigs fresh thyme
2 fresh bay leaves, dried ok
24 g plain flour (all-purpose)
240 ml chicken stock, salt reduced, or vegetable stock for vegetarian
1/2 tsp black pepper
50 g parmesan cheese, finely grated
400 g malfadine pasta (curly fettuccini, pappardelle, or short pastas like orecchiette, fusilli, rigatoni)
18 g cooking salt or kosher salt, for the pasta water	Boil salted water, cook pasta 1 min under packet time	Reserve 1 cup pasta water, drain pasta
240 ml pasta cooking water (reserved)
15 g unsalted butter (remaining, for finishing)
Extra parmesan, for serving

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