Pappardelle with Exotic Mushroom Ragu
10 minutes to prep, 60 minutes to cook, makes 4 to 6 servings
Ingredients
8 ozs Caputo & Guest Gourmet Sauté Blend Mushrooms, rough chopped
1 ½ cups yellow onion, diced
½ cup carrots, finely chopped
½ cup celery, finely chopped
3 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
½ cup dry red wine such as cabernet sauvignon or chianti
28 ozs canned peeled whole tomatoes, broken into pieces
28 ozs canned crushed tomatoes
1 lb dried or fresh pasta such as pappardelle or fettuccine
Directions
1. In a large saucepan or dutch oven, sauté’ mushrooms, yellow onion, carrots, celery, garlic, olive oil, dried basil and dried oregano over medium low heat for 5-7 minutes or until softened.
2. Add red wine. Cook until wine is reduced by about half.
3. Stir in tomatoes and crushed tomatoes. Simmer over low heat for 45 minutes to an hour, stirring often until thickened. Season to taste with salt & pepper.
4. 7 Minutes before serving, cook pasta according to package instructions.
5. Spoon sauce over hot pasta, sprinkle with fresh basil and shaved parmesan. Serve.
Note: Pasta can be tossed with sauce prior to serving if desired. For a more elegant presentation, reserve half mushrooms, cook them separately and serve over the pasta and sauce.
