Porcini Ragù
Deep, woodsy, and satisfying — dried porcini and a slow soffritto build a meatless ragù that clings to every ridge of pasta.
Ingredients
- 1 ozdried porcini mushrooms
- 1 ½ cupsboiling water(for soaking)
- 3 tbspolive oil
- 1 mediumyellow onion(finely diced)
- 2 mediumcelery stalks(finely diced)
- 1 mediumcarrot(finely diced)
- 4 clovesgarlic(minced)
- 2 tbsptomato paste
- ½ cupdry white wine
- 1 canwhole peeled tomatoes(28 oz, crushed by hand)
- 1 tspfresh thyme leaves
- 1 pieceParmesan rind(optional but recommended)
- ½ tspfine salt(plus more to taste)
- ¼ tspblack pepper
- 1 lbpappardelle or rigatoni
- 2 tbspunsalted butter
- 1 ozParmesan(finely grated, to serve)
Method
- 01
Place the 1 oz dried porcini mushrooms in a bowl and pour over the 1 ½ cups boiling water. Let soak for 20 minutes until fully softened.
- 02
Lift the porcini out with a slotted spoon and chop them roughly. Pour the soaking liquid through a fine-mesh strainer or coffee filter into a separate bowl, leaving any grit behind. Reserve both.
- 03
Heat the 3 tbsp olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-low heat.
- 04
Add the diced onion, celery, and carrot. Cook, stirring occasionally, for 12–15 minutes until the vegetables are very soft and just beginning to turn golden.
- 05
Add the 4 cloves garlic and cook for 1 minute until fragrant.
- 06
Add the chopped porcini and stir to combine. Cook for 3 minutes, letting them sear slightly against the bottom of the pot.
- 07
Push the vegetables to the side and add the 2 tbsp tomato paste directly to the cleared space. Cook the paste, stirring it on its own, for 2 minutes until it darkens to a brick-red color, then stir it into the vegetables.
- 08
Pour in the ½ cup dry white wine and scrape up any browned bits from the bottom. Let it bubble and reduce by half, about 3 minutes.
- 09
Add the crushed whole peeled tomatoes, the reserved porcini soaking liquid, the 1 tsp thyme leaves, and the Parmesan rind if using. Stir well.
- 10
Season with the ½ tsp salt and ¼ tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30 minutes, stirring occasionally, until the sauce is thick and the oil has risen slightly to the surface.
- 11
Remove and discard the Parmesan rind. Taste and adjust salt.
- 12
Bring a large pot of well-salted water to a boil and cook the 1 lb pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
- 13
Add the drained pasta directly to the ragù over medium heat. Toss to coat, adding splashes of pasta water as needed to loosen the sauce.
- 14
Remove from heat and stir in the 2 tbsp unsalted butter until melted and glossy.
- 15
Divide among bowls and finish with the 1 oz grated Parmesan.
Adapted from public domain & community sources