Pappardelle with mushroom ragù recipe

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The perfect treat for family or friends, this ragù is a comforting blend of meaty, salty, sweet and savoury flavours. Different cuts of meat contribute to an incredible depth of flavour to this one-pot wonder, while savoury mushrooms add an umami kick to a sweet tomato sauce. Don't forget to give it a generous scattering of grated parmesan right before serving.

Ingredients

120 g pork shoulder, diced in 1–2cm (0.4–0.8 inches) chunks
120 g veal, diced in 1–2cm (0.4–0.8 inches) chunks
120 g shin or chuck of beef, diced in 1–2cm (0.4–0.8 inches) chunks
60 g carrot, finely chopped
60 g onion, finely chopped
60 g celery, finely chopped
4 tsp fennel seeds, lightly toasted and crushed
600 ml red wine
200 g chopped tomatoes
200 g mixed mushrooms (you can use oyster, shiitake, chestnut and button)
2 sprigs rosemary
2 bay leaves
1 l chicken stock
4 tbsp parmesan, grated
4 tbsp extra virgin olive oil
4 tbsp parsley, chopped
1 pinch salt
1 pinch ground black pepper
400 g pappardelle

4.2 oz pork shoulder, diced in 1–2cm (0.4–0.8 inches) chunks
4.2 oz veal, diced in 1–2cm (0.4–0.8 inches) chunks
4.2 oz shin or chuck of beef, diced in 1–2cm (0.4–0.8 inches) chunks
2.1 oz carrot, finely chopped
2.1 oz onion, finely chopped
2.1 oz celery, finely chopped
4 tsp fennel seeds, lightly toasted and crushed
21.1 fl oz red wine
7.1 oz chopped tomatoes
7.1 oz mixed mushrooms (you can use oyster, shiitake, chestnut and button)
2 sprigs rosemary
2 bay leaves
1.8 pints chicken stock
4 tbsp parmesan, grated
4 tbsp extra virgin olive oil
4 tbsp parsley, chopped
1 pinch salt
1 pinch ground black pepper
14.1 oz pappardelle

4.2 oz pork shoulder, diced in 1–2cm (0.4–0.8 inches) chunks
4.2 oz veal, diced in 1–2cm (0.4–0.8 inches) chunks
4.2 oz shin or chuck of beef, diced in 1–2cm (0.4–0.8 inches) chunks
2.1 oz carrot, finely chopped
2.1 oz onion, finely chopped
2.1 oz celery, finely chopped
4 tsp fennel seeds, lightly toasted and crushed
2.5 cups red wine
7.1 oz chopped tomatoes
7.1 oz mixed mushrooms (you can use oyster, shiitake, chestnut and button)
2 sprigs rosemary
2 bay leaves
4.2 cups chicken stock
4 tbsp parmesan, grated
4 tbsp extra virgin olive oil
4 tbsp parsley, chopped
1 pinch salt
1 pinch ground black pepper
14.1 oz pappardelle

Details

Cuisine: Italian
Recipe Type: Pasta
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 130 mins
Serves: 4

Step-by-step

Add the mixed mushrooms to a frying pan and lightly sautée, then remove from the pan.
To make the ragù lightly fry the carrot, onion and celery in a deep frying pan with a splash of oil, rosemary and bayleaf.
Once they start to caramelise, add the diced meat (seasoned well beforehand) and fry for 3–4 minutes until browned on all sides.
Add the fennel seeds and mix in, followed by the mushrooms. After 1 minute add the red wine to deglaze the pan, and allow to reduce by 2/3.
Pour in the chopped tomatoes and chicken stock and bring to a simmer. Cover with a lid and simmer gently for 1–2 hours, until the meat is tender and the sauce has thickened.
Meanwhile, boil the pasta in boiling salted water according to the packet instructions.
Check the seasoning and remove the rosemary stalks and bay leaves.
Toss the cooked pasta into the ragù and add the chopped parsley. Season, if needed.
Using tongs, place the pasta on a pasta bowl and drizzle with extra virgin olive oil and sprinkle with grated parmesan.

Recipes created in partnership with Garofalo Pasta.

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