Name: Mushroom ragu on pappardelle with zesty gremolata
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, diced; 1/2 tsp smoked paprika; 1 tsp cumin seeds; 600 g mixed mushrooms (we used Swiss brown, button and flat), cut into bite-sized pieces; 1/4 cup red wine; 2 x 400g cans diced tomatoes; 2 tbsp Worcestershire sauce; 2 tbsp sweet chilli sauce; 1 bayleaf and 1 sprig rosemary; Sea salt; 4 portions cooked pappardelle pasta or similar; Gremolata; 1 cup parsley leaves; Zest 1 lemon; 1 clove garlic

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.

Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

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Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, diced

1/2 tsp smoked paprika

1 tsp cumin seeds

600 g mixed mushrooms (we used Swiss brown, button and flat), cut into bite-sized pieces

1/4 cup red wine

2 x 400g cans diced tomatoes

2 tbsp Worcestershire sauce

2 tbsp sweet chilli sauce

1 bayleaf and 1 sprig rosemary

Sea salt

4 portions cooked pappardelle pasta or similar

Gremolata

1 cup parsley leaves

Zest 1 lemon

1 clove garlic

Method

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.

Jo Wilcox