Mushroom Ragu Pappardelle Recipe

Okay, so the worst has happened: It's cold outside, and you're hungrier than ever. You love a good sandwich as much as the next person, but you're craving something more comforting like pasta. This is where a warm, cozy meal comes in. Step aside sandwich; enters Mushroom Ragu Pappardelle and trusted companion, De Grendel Rubaiyat!

Ragu typically has a meat-based sauce, but this one is entirely vegetarian. That said, you won’t believe how spot-on its meaty flavours are! The secret lies in the combination of woodsy portobello mushrooms and earthy herbs. Together, these two create a masterpiece, especially when paired with the Rubaiyat.

Make this for a crowd on a weekend or whip it up in no time for a midweek dinner. The best part? Save the leftovers for a delicious lunch!

Serves 4

Ingredients:

• 350g Portobello and brown mushrooms, diced
• 2 garlic cloves, minced
• 1 large onion, finely diced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ cup De Grendel Rubaiyat
• 1 tbsp tomato paste
• 1 cup red pepper passata*
• Pinch sea salt
• 300g dried pappardelle pasta - prepared as per package instructions
• Olive oil

*Red pepper passata (Italian tomato sauce):

• 2 whole roasted red peppers
• 1 cup tomatoes of choice
• 1 garlic clove
• ½ cup water

Serve with:

• Shavings of Parmesan cheese
• Freshly ground black pepper

Method:

1. Blend the Red Pepper Passata ingredients and set aside.
2. Sauté the onions in olive oil on high heat until translucent. Add garlic and cook for a few minutes until fragrant and soft.
3. Add the diced mushrooms and brown for 5 min. Add the red wine and allow to simmer until the liquid has reduced by half.
4. Add the tomato paste, dried herbs, and salt, and cook for a few minutes. Now add the Red Pepper Passata and simmer for 20 minutes until the sauce darkens and thickens.
5. Serve with cooked pappardelle, parmesan cheese, and black pepper. And enjoy with a glass of De Grendel Rubaiyat.