Mushroom Ragu Pasta

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Soak the dried porcini in red wine for 30 minutes. Strain, squeeze out excess wine, and reserve the wine. Finely chop the porcini (about 3 mm).
2. Heat the olive oil and melt 2 tablespoons of butter in a large heavy pot over medium-high heat. Add the onion, garlic and anchovy and cook for 2 minutes, stirring, until the onion softens.
3. Add the tomato paste and cook for 2 minutes, stirring.
4. Add the sliced mushrooms and cook for 2 minutes until they shrink a little. Add the chopped mushrooms, porcini, salt, thyme and bay leaves. Cook for 8 to 10 minutes, stirring from time to time, until the liquid the mushrooms release is mostly gone.
5. Pour in the reserved wine and simmer for 6 minutes, scraping up the bottom of the pot. The wine is reduced when a spoon drawn along the base leaves a path that briefly holds.
6. Stir in the flour and cook for 30 seconds. Add the chicken stock, bring to a simmer and cook for 2 minutes, stirring, until thick and gravy-like.
7. Stir in the pepper, parmesan and remaining butter until melted and glossy. Cover to keep warm.
8. Bring a large pot of water to the boil over high heat and add 1 tablespoon of salt and the pasta. Cook for the packet time minus 1 minute.
9. Before draining, reserve 1 cup of pasta water. Drain the pasta.
10. Add the pasta and 1/4 cup of pasta water to the sauce. Toss over medium heat for 1 minute until the pasta is coated. Serve with parmesan.

Summarized from RecipeTin Eats's video. Watch it for the details.

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