Food with Attitude

MUSHROOM AND RED WINE RAGU WITH PAPPARDELLE PASTA

Preparation Time: 30 minutes          

Cooking Time: 20 minutes

Serves: 4

Ingredients:

1 white onion finely chopped
1 small carrot finely grated
1 stick of celery finely chopped
1 sprig of thyme (leaves removed)
1 bay leaf
245g white close cap button mushrooms sliced
100g chestnut closed cup mushrooms sliced
4 brown anchovy fillets
1 star anise
Olive oil

1 and ½ glasses of red wine
700g Passata sauce
400g Pappardelle pasta
Small bunch of flat leaf parsley
50g parmesan
Salt and pepper

Method:

1. Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush. Add 2 tbs. of olive oil to a large pan and gently sauté the onion, carrot, celery, thyme and anchovy fillets over a medium heat for about 10 minutes.

2. After 10 minutes, turn up the heat and add in the red wine, star anise and bay leaf cook out for 2 minutes rapidly allowing the alcohol to burn off.

3. Add in the Passata and bring to the boil and then lower the heat to a gentle simmer. Continue cooking for a further 20 minutes to allow the flavours to intensify.

4. Using a non-stick frying pan, heat a tbsp. of olive oil to near-smoking point before adding in the mushrooms. Cook for about 4-5 minutes sealing in the moisture.

5. After the sauce has been simmering for 15 minutes, add in the cooked mushrooms and continue simmering for a further 5 minutes, this will ensure that the mushrooms stay juicy and firm.

6. Cook the pasta according to the packet, usually around 10-11 minutes. Drain the pasta and add to the ragu, ensuring the pasta gets an even coating of sauce. Using a pair of tongs distribute between 4 pasta bowls.

7. To serve, sprinkle with some chopped flat leaf parsley and a good grating of Parmesan.