Ragu ai Funghi (Mushroom Ragu)
A rich take on a Tuscan Ragu di Carne or meat ragu. A variety of wild and cultivated mushrooms add layers of depth and texture to this hearty ragu.
Ready to serve in: 2 hours Active time: 45 minutes to 1 hour Serves: 4 for Dinner
Ingredients
- 14 oz of Fresh Pasta (Pappardelle, Tonnarelli, Strozzapreti, Gigli)
- 1 1/2 - 2 cups of Ragu di Carni
- Creme Fraiche or Mascarpone Cream, optional
- 1 sprig, Rosemary chopped finely
- 3-4 sprigs, Oregano chopped finely
Ragu ai Funghi
- 12 oz Yellowfoot Chanterelles or Pioppini Mushrooms, split and cleaned and chopped
- 16 oz Maitake (Hen of the Woods Mushrooms) or Oyster Mushrooms, broken into small fronds,
- 16 oz Cremini or Button Mushrooms, finely chopped
- ¼ cup Olive Oil
- 2 tbsp Tomato Paste
- 1 medium Onion, finely chopped
- 2 Carrot, finely minced
- 2 Celery Stalk, finely minced
- 2 clove 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
Method
Make the Tuscan Mushroom Ragu:
- 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 batches to cook the mushrooms, stirring it occasionally until golden browned, 10–15 minutes. Transfer mushrooms to a large plate to cool.
- Drain all but 2 Tbsp. fat from the pot. Reduce heat to medium, and add onion, carrot, 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, until the mushrooms are very tender, about 1 hour.
- Discard herb bundle. Taste and season with salt, black pepper and sherry vinegar.
Cook the Tagliatelle
- Fill a large sauce pot ¾ full with water. Bring the water to a boil over medium-high heat and add salt.
- Cook the tagliatelle according to Pastaio's timing instructions for al dente pasta. Before draining the pasta, reserve 2 cups of pasta water.
Bring it Together
- In a large sauce pan, combine ½ cup of ragu per portion of pasta. (For 1lb of pasta, 2 cups of ragu is plenty).
- Add half of the reserved pasta water and heat over medium-low. Stir gently to incorporate. 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.
- Top with a dollop of crème fraiche or mascarpone cream. Buon Appetito!
Recipe Notes:
When picking a dry red wine to use for the Rague, 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.