tuscan mushroom ragu with fettuccine pasta. fresh pasta recipe. pasta recipe. travel tuscany

Ragu ai Funghi (Mushroom Ragu)

A deliciously rich take on a Tuscan Ragu. When wild mushroom season
arrives in Northern Vermont, we make Ragu ai Funghi repeatedly with our
fresh pasta. A variety of wild and cultivated mushrooms add layers of
depth and texture to this hearty ragu.

Ragu ai Funghi (Mushroom Ragu) Recipe

Prep time: 1 hour
Cook time: 1 hour
Servings: 4 + leftover ragu


  • 4 nests or 13.7 oz. of Trenchers Farmhouse Fresh Pasta (Fettuccine, Pappardelle, Rigatoni, Gigli)
  • 1 1/2 - 2 cups of Ragu ai Funghi
  • Creme Fraiche or Mascarpone Cream, optional
  • 1 sprig, Rosemary chopped finely
  • 3-4 sprigs, Oregano chopped finely
  • ¼ bunches Chives, sliced
  • 2½ - 3 lbs Mixed Mushrooms*
  • ¼ cup Olive Oil
  • 2 tbsp Tomato Paste
  • 1 medium Onion, finely chopped
  • 2 Carrots, finely minced
  • 2 Celery Stalks, finely minced
  • 2 cloves of Garlic, finely minced
  • 1 sprig of Rosemary
  • 2 sprigs of Oregano
  • 1 Bay Leaf
  • 14 oz crushed Heirloom Tomatoes
  • ½ cup dry Red Wine (Chianti is traditional)
  • 2 tbsp Salt, plus more to taste
  • ¼ tsp Black Peppercorns, plus more to taste
  • ¼ tsp ground Nutmeg
  • ⅛ tsp ground Fennel Seeds
  • Sherry Vinegar to taste


  • Season the chopped and prepared mushrooms with salt and pepper. Add ¼ cup oil to a large heavy pot and set over medium- high heat. Work in small batches to cook the mushrooms, stirring it occasionally until deeply golden brown, 10–15 minutes. Transfer mushrooms to a large plate to cool.
  • Reduce heat to medium, and add onion, carrots, celery and garlic, stirring occasionally until golden brown, 8–10 minutes.
  • Add tomato paste and stir constantly, for 3 minutes.
  • Deglaze with wine and cook for 5 minutes until slightly reduced.
  • Tie rosemary, oregano and bay leaf into a bundle with kitchen twine. Add the herb bundle, browned meat, crushed tomatoes, peppercorns, nutmeg and fennel seeds to the pot.
  • Add water to barely cover the mushrooms and bring to a simmer. Cover, reduce heat and simmer, adding more water as needed so that the mushrooms are always barely covered. Simmer until the mushrooms are very tender, about 1 hour.
  • Discard the herb bundle. Taste and season with salt, black pepper and sherry vinegar.
  • Fill a large sauce pot ¾ full with water. Bring the water to a boil over medium-high heat and add salt. Season the water well.
  • Cook the pasta according to Pastaio's timing instructions for al dente pasta. Before draining the pasta, reserve 2 cups of pasta water.
  • In a large saucepan, combine ⅓ - ½ cup of ragu per portion of pasta. (For 1 lb of pasta, you will need 1½ - 2 cups of ragu).
  • Add half of the reserved pasta water (about ¾ -1 cup) and heat over medium-low. Stir gently to blend together. As the sauce heats, the ragu will thicken and become slightly creamy. Add remaining pasta water as desired. Fold in the rosemary and oregano.
  • Taste and add any additional salt, black pepper or sherry, if needed.
  • Top with a dollop of crème fraiche or mascarpone cream. Buon Appetito!


*This recipe is a fun way to play with wild and cultivated mushrooms. Any type you love works great. Check out your local specialty market or farmers market to see what's in season! We love mixing spring morels with wine cap mushrooms and lion's mane mushrooms for an unctuous and creamy version of this ragu. In the summer combine oyster mushrooms, black trumpet mushrooms and pioppini mushrooms for a chunky and delicious version that’s even tasty cold! In the fall we pair maitake (hen of the woods) with yellowfoot chanterelles and black trumpet mushrooms for a ragu that twirls around pasta like a charm.

When picking a dry red wine to use for the Ragu, grab a bottle you would enjoy to drink with the ragu. Use a glass. Delicious wine makes delicious ragu!

Wine Pairing made simple, Tuscan ragu = Tuscan wine. We love a bold red wine made from Sangiovese grapes in the heart of the region this dish is inspired by. Chianti Classico, Brunello di Montalcino or Bolgheri are some of our recommended regions.
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