Mushroom ragu on pappardelle with zesty gremolata

Put a vegetarian twist on the traditionally meat-based Italian ragu with this rich and flavoursome mushroom recipe. Served with pappardelle and topped with a zingy homemade gremolata, this dish is an all-round winner.
Mushroom ragu on pappardelle with zesty gremolata
1H 15M
1H 30M




1.Preheat oven to 170°C.
2.Heat olive oil in a large frying pan on medium-low heat and sauté onion and garlic for 2-3 minutes until just coloured then add the paprika, cumin seeds and mushrooms and sauté for 4-5 minutes until the mushrooms begin to soften.
3.Add the wine and let it evaporate then add the tinned tomatoes, Worcestershire sauce, chilli sauce and herbs.
4.Transfer to an ovenproof casserole dish and cook in oven for 1 hour then remove the lid and cook for a further 10-15 minutes, allowing the sauce to reduce and thicken slightly. Season to taste with sea salt and cracked pepper.
5.For the gremolata, finely chop or whiz together the parsley, zest and garlic.
6.Serve ragu with hot pasta and top with the herby gremolata.

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