Pappardelle with mushroom and red wine ragu

Pappardelle with Mushroom and Red Wine Ragù Recipe

Hello! Preparing this recipe for Pappardelle with mushroom and red wine ragu is a wonderful way to enjoy the intense and rich flavors of Italian cuisine at home. This recipe combines the thick and pleasant texture of pappardelle pasta with a creamy mushroom ragù, enhanced by the deep aroma of red wine. Ideal for those looking for a dish that embraces the warmth of home with its flavor.

Preparation time

To carry out this recipe impeccably, it is important to pay attention to the described timings that guarantee a good development of flavors and textures.

• Preparation: 25 minutes
• Cooking: 45 minutes
• Total: 1 hour 10 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the mushroom ragù

• 500 grams of mixed mushrooms (portobello mushrooms, shiitake, and oyster mushrooms)
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 150 milliliters of red wine dry
• 200 grams of crushed tomatoes
• 1 sprig of fresh thyme
• Salt and pepper to taste

For the pasta

• 400 grams of dry or fresh pappardelle pasta
• Water and salt for cooking the pasta

For the final touch

• Grated Parmesan cheese to taste (Optional)
• A few fresh parsley leaves for garnish (Optional)

If you can't find pappardelle, you can substitute it with fettuccine or even tagliatelle, although the texture will be slightly different. If you can't get dry red wine, a still table wine is a good substitute that will add good depth to the ragu.

Utensils we will use

• Large frying pan or casserole dish for sautéing
• 4. Pot for cooking pasta
• Sharp knife and cutting board
• Wooden spoon or spatula for stirring
• Colander for draining the pasta
• Parmesan grater (if used)

Preparation

1. Prepare the mushroom ragù

1. Cleaning and cutting the mushrooms:
   • Carefully wash the mushrooms with a damp cloth or brush; avoid getting them too wet so they don't lose texture.
   • Cut the mushrooms into medium pieces, aiming for uniform sizes so they cook evenly.
2. Carefully wash the mushrooms with a damp cloth or brush; avoid getting them too wet so they don't lose texture.
3. Cut the mushrooms into medium pieces, aiming for uniform sizes so they cook evenly.
4. Sauté the onion and garlic:
   • Heat the oil in the pan over medium heat.
   • Add the chopped onion and sauté carefully until translucent and lightly golden.
   • Add the minced garlic, stirring so it doesn't burn.
5. Heat the oil in the pan over medium heat.
6. Add the chopped onion and sauté carefully until translucent and lightly golden.
7. Add the minced garlic, stirring so it doesn't burn.
8. Add the mushrooms to the pan:
   • Add the mushrooms, season with salt and pepper to taste, and raise the heat slightly so they simmer gently.
   • Stir frequently so they brown and release their water, cooking until the liquid reduces.
9. Add the mushrooms, season with salt and pepper to taste, and raise the heat slightly so they simmer gently.
10. Stir frequently so they brown and release their water, cooking until the liquid reduces.
11. Add the red wine and reduce:
    • Pour the red wine over the mushrooms and let the alcohol evaporate, stirring occasionally.
    • This step enhances the RusticFlavor and the depth of the ragu.
12. Pour the red wine over the mushrooms and let the alcohol evaporate, stirring occasionally.
13. This step enhances the RusticFlavor and the depth of the ragu.
14. Include the crushed tomatoes and thyme:
    • Pour in the crushed tomatoes and add the sprig of thyme to flavor.
    • Lower the heat and let it simmer slowly for about 20-25 minutes until the sauce thickens and the flavors concentrate.
15. Pour in the crushed tomatoes and add the sprig of thyme to flavor.
16. Lower the heat and let it simmer slowly for about 20-25 minutes until the sauce thickens and the flavors concentrate.
17. Adjust flavor and texture:
    • Adjust the salt and pepper right at the end to prevent the sauce from being too salty or bland.
18. Adjust the salt and pepper right at the end to prevent the sauce from being too salty or bland.

2. Cook the pappardelle pasta

1. Boil the water:
   • Fill a large pot with water and add salt to taste; it should taste like seawater to enhance the pasta.
   • Bring the water to a boil.
2. Fill a large pot with water and add salt to taste; it should taste like seawater to enhance the pasta.
3. Bring the water to a boil.
4. Cook the pasta:
   • Add the pasta and cook according to package instructions or until «al dente,» firm but cooked.
   • Stir carefully to prevent sticking.
5. Add the pasta and cook according to package instructions or until «al dente,» firm but cooked.
6. Stir carefully to prevent sticking.
7. Drain and reserve:
   • Strain the pasta, reserving some of the cooking water if you want to adjust the sauce later.
8. Strain the pasta, reserving some of the cooking water if you want to adjust the sauce later.

3. Combine the ragù with the pasta

1. Mix with the sauce:
   • Return the pasta to the hot pot or pan and add the mushroom ragu.
   • Stir gently so that the pasta absorbs the sauce.
   • If the sauce is too thick, add a little of the reserved cooking water to achieve the desired texture.
2. Return the pasta to the hot pot or pan and add the mushroom ragu.
3. Stir gently so that the pasta absorbs the sauce.
4. If the sauce is too thick, add a little of the reserved cooking water to achieve the desired texture.
5. Finish with cheese and parsley:
   • Serve the pasta with a little grated Parmesan cheese on top and garnish with fresh chopped parsley if you want to add freshness.
6. Serve the pasta with a little grated Parmesan cheese on top and garnish with fresh chopped parsley if you want to add freshness.

To finish and serve

It is important to remove the thyme sprig before serving to prevent anyone from finding it when biting. Serve the Pappardelle with mushroom and red wine ragu piping hot, accompanied by a fresh salad or homemade bread to make the most of every drop of LaCocinaItaliana on your table. This recipe also stands out for being compatible with other light accompaniments such as a soft red wine from your favorite winery BodegaDelRagú.

Nutritional Information

• Calories: 520 kcal
• Proteins: 18 g
• Fats: 12 g
• Carbohydrates: 75 g
• Fiber: 5 g

These values are approximate per serving and may vary depending on the brands and type of ingredients used.

5 practical tips for preparing perfect Pappardelle with mushroom and red wine ragù

Preparing this recipe with optimal results depends on attention to specific details. Here are 5 useful recommendations that help make the dish top-notch.

1. Use fresh and varied mushrooms: The combination of different textures and flavors adds complexity to the ragu and enhances the ForestFlavors that is sought.
2. Do not rush the reduction of the wine and sauce: Slow cooking allows the liquids to concentrate and the ragu to reach its maximum intensity.
3. Cook the pasta al dente: If the pasta is overcooked, the characteristic texture is lost, and if it's hard, it doesn't mix well with the ragu.
4. Reserve cooking water: That starchy water can refine the consistency of the ragu without eliminating the flavor.
5. Add the cheese at the end: Parmesan has a strong and gratifying flavor, but it must be fresh and not cooked to express all its richness.

When is it ideal to enjoy Pappardelle with mushroom and red wine ragù?

This dish is an ideal option for family gatherings or dinners where you want to share a comforting and flavorful moment. It is also perfect for cool autumn or winter days, when the deep flavors of the ragu and the warmth of the red wine provide comfort and satisfaction. Although it can be enjoyed at any time, its preparation and robust character make it special for home celebrations or for receiving guests with a taste for cooking PerfectPasta.

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Culinary glossary

• Sautéing: To cook ingredients in oil or fat over medium heat so they soften and develop flavor.
• Reduce: To simmer a liquid until its volume decreases and flavors concentrate.
• Al dente: The point of cooking pasta where it is tender but firm to the bite.
• Ragù: A thick Italian sauce based on meat or vegetables that is cooked slowly to enhance flavors.
• Sprig of thyme: Aromatic herb used to add flavor and then removed to avoid discomfort when eating.