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white onion carrot celery thyme bay leaf button mushrooms mushroom brown anchovy anise olive oil red wine Passata sauce Pasta flat leaf parsley Parmesan
Viewed: 7 - Published at: 8 months agoIngredients
- 1 White onion, finely chopped
- 1 Small carrot, finely grated
- 1 Stick of celery, finely chopped
- 1 Sprig of thyme (leaves removed)
- 1 Bay leaf
- 245 g (8.6oz) White close cap button mushrooms, sliced
- 100 g (3.5oz) Chestnut closed cup mushroom,s sliced
- 4 Brown anchovy fillets
- 1 Star anise
- 3 tbsp Olive oil
- 1.5 Glasses of red wine
- 700 g (24.7oz) Passata sauce
- 400 g (14.1oz) Pappardelle pasta
- 1 Small bunch of flat leaf parsley
- 50 g (1.8oz) Parmesan
Method
- Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush.
- Add 2 tbsp of olive oil to a large pan and gently saute the onion, carrot, celery, thyme and anchovy fillets over a medium heat for about 10 minutes.
- After 10 minutes, turn up the heat and add in the red wine, star anise and bay leaf cook out for 2 minutes rapidly allowing the alcohol to burn off.
- Add in the passata and bring to the boil and then lower the heat to a gentle simmer.
- Continue cooking for a further 20 minutes to allow the flavours to intensify
- Using a non-stick frying pan, heat a tbsp of olive oil to near-smoking point before adding in the mushrooms.
- Cook for about 4-5 minutes sealing in the moisture.
- After the sauce has been simmering for 15 minutes, add in the cooked mushrooms and continue simmering for a further 5 minutes, this will ensure that the mushrooms stay juicy and firm.
- Cook the pasta according to the packet, usually around 10-11 minutes.
- Drain the pasta and add to the ragu, ensuring the pasta gets an even coating of sauce.
- Using a pair of tongs distribute between 4 pasta bowls.
- To serve, sprinkle with some chopped flat leaf parsley and a good grating of Parmesan.
