Using a food processor- blitz two thirds of the mushrooms until they are very finely chopped.In a large dutch oven heat oil over medium heat. Add onion and cook down until soft. Add garlic and cook for another minute until fragrant. Add the tomato paste and cook until caramelised.Add in the mushrooms and cook for at least 30 minutes. They will lose a lot of volume and moisture. Cook until all the water has evaporated and they begin to take on some colour. Deglaze with the white wine and season with salt, pepper and chilli flakes.Add the crushed tomatoes and simmer. Finish with the cream.For the pappardelle pasta cook until al dente according to packet instructions. Reserve 2 cups of pasta water. Drain pasta and then dot with knobs of butter. Sprinkle with parmesan and using the pasta water to create a silky sauce consistency mix everything together.Slice and sear the remaining mushrooms in a little olive oil until golden brown. Season.Just before serving combine the mushroom ragu, pappardelle and seared mushrooms. Garnish with fresh basil and some extra parmesan.
Mushroom Ragu Pappardelle – pair this recipe with Pierre Jourdan Brut MCC
The Pierre Jourdan’s bright and concentrated citrus and apple flavors serve to make the rich ragu and salty parmesan feel lighter in your mouth. Additionally, its minerality stands up to this very savoury and intensely flavoured dish. This wine has the acidity to break up the richness of the pasta and has the ripeness to compete with the very umami mushrooms. A perfect match for a rich dish this bubbly livens up the ragu and can transform it into a perfect summer pasta.