Pappardelle with mushroom ragù

Ingredients

For 1 serving

• Egg pasta75 g
• Cremini mushrooms150 g
• Dried mushrooms5 g
• Tomato passata80 g
• Carrots30 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Red wine40 ml
• Thymeto taste
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: September – February

Method

1. Put the dried mushrooms in a small bowl of warm water and soak for 15 minutes, until soft.
2. Meanwhile peel the carrot and onion and chop them finely; clean the chestnut mushrooms with damp kitchen paper and chop them with a knife into pieces about half a centimetre.
3. Heat the olive oil in a frying pan over medium-low heat and soften the carrot and onion for 5 minutes, until soft and the onion is translucent.
4. Squeeze the dried mushrooms, chop them and strain their water through a sieve lined with kitchen paper to remove grit; add the fresh and dried mushrooms to the pan and brown over medium-high heat for 8 minutes, until their liquid has gone and they are golden.
5. Deglaze with the red wine and let it evaporate for 1–2 minutes, until you no longer smell alcohol; add the passata, the strained mushroom water, the thyme and a pinch of salt and simmer over low heat for 15 minutes, until the ragù is thick.
6. In the last few minutes bring a pan of water to the boil for the pasta, salt it once it boils and add the egg pappardelle; cook for the time on the packet, usually 4–6 minutes, until al dente.
7. Drain them, keeping a small ladle of the cooking water, and dress with the ragù, loosening if needed.