25min 2 ppl
Mushroom Ragù Tagliatelle
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 12 steps
Hard: over 60 min or 12+ steps
490 kcalper person
Protein 18g
Carbs 64g
Fats 14g
About this dish
Mixed mushrooms slow-cooked with red wine, tomato, and herbs into a deeply savoury ragù — rich enough to fool meat-eaters, paired with egg tagliatelle and plenty of parmesan.
Allergy Info
Dairy, Gluten, Eggs, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- mixed mushrooms (chestnut, portobello, shiitake)roughly chopped500 g
- onionfinely diced1
- carrotfinely diced1
- celery stickfinely diced1
- garlic clovesminced4
- fresh rosemary1 sprig
Dairy & Eggs
- double cream50 ml
- Parmesan to serve
Tins & Jars
- tomato purée2 tbsp
- tinned chopped tomatoes400 g
- vegetable stock200 ml
Dried Goods
- egg tagliatelle320 g
Spices & Seasonings
- bay leaf1
- salt and black pepper to taste
Oils & Condiments
- olive oil2 tbsp
- dry red wine150 ml
Utensils
- Large heavy-based pan
- Large pot
- Chef's knife
- Chopping board
- Wooden spoon
- Colander
- Measuring jug
Method
1
Finely dice the onion, carrot, and celery. Mince the garlic. Roughly chop the mushrooms.
Approx. 10 minutes
2
Heat the olive oil in a large heavy-based pan over medium heat.
Approx. 2 minutes
3
Add the onion, carrot, and celery. Cook for 10 minutes until softened and golden.
Approx. 10 minutes
4
Add the garlic and cook for 1 minute until fragrant.
Approx. 1 minutes
5
Add the mushrooms and cook for 10 minutes, stirring occasionally, until all moisture has evaporated and they are deep golden.
Approx. 10 minutes
6
Stir in the tomato purée and cook for 2 minutes.
Approx. 2 minutes
7
Pour in the red wine and cook for 3 minutes until evaporated.
Approx. 3 minutes
8
Add the tinned tomatoes, stock, rosemary, and bay leaf. Season with salt and pepper.
Approx. 2 minutes
9
Reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until rich and thick.
Approx. 25 minutes
10
Stir in the cream and cook for 2 minutes. Remove the rosemary sprig and bay leaf.
Approx. 2 minutes
11
Cook the tagliatelle in heavily salted boiling water until al dente. Reserve 100ml of pasta water before draining.
Approx. 8 minutes
12
Toss the tagliatelle with the ragù, adding pasta water if needed to loosen. Serve immediately with grated parmesan.
Approx. 2 minutes
