Mushroom Ragu Pappardelle
Wide ribbon pasta coated in a slow-simmered mushroom ragù with tomato, garlic, and herbs. The sauce develops rich umami depth through gentle cooking and finishes with grated cheese and fresh parsley.
Ingredients
Method
Coarsely chop mushrooms and finely dice onion. Mince garlic cloves and measure tomato paste, broth, and herbs.
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and cook until softened, about 4 minutes.
Add minced garlic and cook 1 minute until fragrant.
Add chopped mushrooms and stir frequently until they release their liquid and begin to brown, about 8–10 minutes.
Stir in tomato paste and cook 2 minutes, then add canned tomatoes, vegetable broth, rosemary sprig, and bay leaf.
Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until sauce thickens and flavors meld. Season with salt and black pepper to taste.
Bring a large pot of salted water to a boil. Add pappardelle and cook according to package directions until al dente; drain in a colander.
Remove rosemary sprig and bay leaf from ragù. Divide pasta among bowls or plates and top with warm mushroom ragù.
Sprinkle each portion generously with grated Parmesan and fresh chopped parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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