Mushroom Ragu on Spicy Buttery Pappardelle

Indulge in a savoury Mushroom Ragu, rich with earthy flavours and a hint of spice, served over velvety, buttery Pappardelle.

Pasta Vera Pappardelle 500g

450g Mercer Swiss Brown Mushrooms

2 tbsp olive oil

1 onion, finely chopped

3-4 cloves garlic finely chopped

1 carrot, finely chopped

1 celery stalk finely chopped

1 cup red wine (optional)

1 cup vegetable stock

1 can chopped tomatoes or 2 cups passata

1 tbsp tomato paste

1 tsp fresh thyme (or 1/2 tsp dried thyme)

1 tsp fresh rosemary (or 1/2 tsp dried rosemary)

1 bay leaf

Salt and pepper

Chopped fresh parsley

Parmesan

Chilli Butter

2 -3 tbsp softened butter

1/2 tsp chilli flakes

Serves 4-5

Mix the softened butter and chilli in a small dish and leave to set in fridge. Clean the mushrooms with a damp cloth or brush to remove dirt. Avoid washing them under water as mushrooms absorb moisture. Slice or chop them into bite-sized pieces.
In a large frying pan or casserole dish heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are soft and beginning to caramelise. Add the garlic and cook for another 1-2 minutes until fragrant.
Add the mushrooms to the pan and cook until they release their moisture and start to brown, about 8-10 minutes.
Pour in the red wine, if using, and stir well, scraping up any browned bits from the bottom of the pan. Let the wine cook off for a couple of minutes. Stir in the tomato paste, crushed tomatoes or passata
Reduce the heat to low and let the ragu simmer for about 20-30 minutes. But you can leave for an hour or more for a richer flavour. It can also be made ahead of time and the flavour really improves.
When ready to serve, cook the pasta according to packet instructions drain and tip back into the pot add 3/4 the chilli butter and mix to coat noodles in the spicy butter. Top with ragu and mix into pasta, top with parsley and parmesan and the last of the chilli butter to melt in on top.

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