A RAGU JUST FOR YOU

 

When you come across a dish that’s not only easy to make but delightfully, deeply delicious — you hang onto it with both hands.

For me, that dish is this Mushroom Ragù Pappardelle. I want to slurp it off my fork all night long. Order extra bread and mop-mop-mop until the plate’s wiped clean.

It’s the kind of meal that cloaks your taste buds in a sensual umami funk — the mushrooms silky and deep, tangled up with golden noodles in a sauce that tastes like it’s been simmering for days.

And the best part?

Make a batch, and you’ve got a secret weapon in your fridge. It’s just as good over mash, on polenta, or spooned into a bowl solo with a crisp salad and glass of wine.

But since this is a pasta newsletter, you know what to do:

Pair it with pappardelle.

Mushroom Ragù with Pappardelle

Serves 4

Prep: 15 min

Soak: 30 min

Cook: 1 hr 20 min

 
 

Ingredients

  • 15g dried porcini

  • 850g mixed fresh mushrooms (keep small whole, tear larger)

  • 50g unsalted butter

  • 2 tbsp olive oil

  • 2 onions, thinly sliced

  • ½ large celeriac, peeled and diced (360g)

  • Salt

  • 4 garlic cloves, crushed

  • 1¼ tsp urfa chilli flakes (or ½ tsp standard)

  • 1½ tbsp white miso paste

  • 1 preserved lemon (flesh & seeds removed, skin thinly sliced – 15g)

  • 1½ tbsp sherry vinegar or red wine vinegar

  • 1½ tbsp plain flour

  • 400ml veg or chicken stock

  • 30ml double cream

  • 10g fresh tarragon, roughly chopped (+ extra to garnish)

Method

  1. Soak the porcini in 125ml boiling water for 30 mins. Drain (save the liquid), then chop.

  2. Roast fresh mushrooms on a lined tray at 200°C for 25 mins, stirring halfway. Set aside.

  3. In a large sauté pan, heat butter & oil. Add onions, celeriac, and ½ tsp salt. Cook 15–20 mins until caramelised.

  4. Add garlic, roasted mushrooms, porcini. Cook 3 mins. Stir in chilli, miso, preserved lemon, vinegar. Cook 30 secs.

  5. Stir in flour, cook 30 secs, then add stock, porcini liquid & ¾ tsp salt. Simmer covered on low for 25 mins.

  6. Stir in cream. Simmer uncovered 5 more mins. Remove from heat, fold in tarragon.

  7. Serve over wide ribbons of pappardelle, and garnish with extra herbs.

 
THOMAS NEWFIELD