Pappardelle with mixed mushroom ragu by gennaro contaldo
The perfect dish at the start of the autumn, when wild fungi are in abundance. The
mushrooms are cooked like a traditional meat ragu and this dish makes makes a
perfect vegetarian meal. If you can’t get wild mushrooms, use a variety of cultivated
ones which are now easily obtainable all year round. Multi Polpa gives a lovely
richness to the ragu whilst also retaining that freshness of just-picked, ripe tomatoes.
If you prefer, you can use tagliatelle instead of pappardelle.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Medium
Ingredients
-
4
tablespoons
Extra virgin olive oil (evo)
-
1
onion
(finely chopped)
-
1
celery stalk
(finely chopped)
-
1
carrot
(finely chopped)
-
1
garlic clove
(finely diced)
-
½
red chilli
(finely chopped)
-
500
gr
mixed wild or cultivated mushrooms
(cleaned and roughly chopped)
-
50
ml
white wine
-
1
tin
Mutti Polpa
-
300
ml
hot vegetable stock
-
salt & black pepper
-
350
gr
pappardelle
-
handful of parsley
(finely chopped)
-
grated Parmesan
(to serve, optional)
©Gennaro Contaldo
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©Gennaro Contaldo
Pappardelle with mixed mushroom ragu by gennaro contaldo: Method
- Heat evo in a large frying pan over a medium heat, add the onion, celery, carrot, garlic, chilli and sweat for about 5 minutes until softened. Add the mushrooms and saute’ on a medium heat for a minute or so, increase the heat, add the white wine and allow to evaporate.
- Add the Mutti Polpa, a little water used to rinse out the can, some pepper and stock. Bring to the boil, lower the heat, partially cover with a lid and cook gently for 45 minutes until you get a nice rich ragu sauce.
- Place a large pot of salted water on the heat, bring to the boil and cook the pappardelle until “al dente.” Drain the pasta and combine well with the mushroom ragu.
- Serve immediately with finely chopped parsley and a little grated Parmesan if desired.
