Pappardelle with Wild Mushroom Ragu

Pappardelle with Wild Mushroom Ragu ingredients

• 3 tbsp olive oil
• 1.5 lbs mixed wild mushrooms (e.g., cremini, shiitake, oyster)
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 4 cloves garlic
• 2 tbsp tomato paste
• 0.5 cup dry red wine (e.g., Chianti, Merlot)
• 3 cups vegetable broth (or chicken broth)
• 1 tsp fresh thyme
• 0.5 tsp fresh rosemary
• 1 bay leaf
• 1 lb pappardelle pasta
• 0.5 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• to taste salt
• to taste freshly ground black pepper

How to make Pappardelle with Wild Mushroom Ragu

1. Mince 1 medium yellow onion, 2 medium carrots, and 2 medium celery stalks into a fine soffritto. Slice or tear 1.5 lbs mixed wild mushrooms into bite-sized pieces. Finely mince 4 cloves of garlic.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the prepared mushrooms and cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking for another 5-7 minutes, until the mushrooms have released their liquid and are nicely browned. Remove mushrooms from the pot and set aside.
3. Reduce heat to medium. Add another 1 tbsp olive oil to the pot if needed. Add the minced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened and translucent but not browned.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook, stirring constantly, for 2-3 minutes, pressing it against the bottom of the pot, until it deepens in color and starts to caramelize slightly.
5. Pour in 1/2 cup dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 3-4 minutes, until the wine has almost completely evaporated.
6. Return the cooked mushrooms to the pot. Stir in 3 cups vegetable broth (or chicken broth), 1 tsp fresh thyme, 1/2 tsp fresh rosemary, and 1 bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper.
7. While the ragu simmers, bring a large pot of generously salted water to a rolling boil. Add 1 lb pappardelle pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water.
8. Drain the pasta and transfer it directly to the pot with the mushroom ragu. Add 1/2 cup reserved pasta water and 1/4 cup grated Parmesan cheese. Toss vigorously for 1-2 minutes, allowing the pasta to absorb the sauce and create a luscious coating. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
9. Divide the pappardelle among warm bowls. Garnish generously with additional grated Parmesan cheese and 2 tbsp chopped fresh parsley. Serve immediately.

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