Mushroom ragu with penne
Tender mushrooms in a robust
tomato, red wine and herb sauce, served with penne pasta.
4 tablespoons extra virgin olive
1 onion — finely diced
1 carrot — finely diced
14 oz (400g) canned chopped tomatoes
2 tablespoons tomato paste
½ cup red wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
7 oz (200g) dried pasta (penne is ideal)
8 oz (230g) button mushrooms — peeled or wiped clean, and sliced
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 cloves garlic — finely chopped
Finely grated Parmesan cheese, to serve
HEAT 2 tablespoons of the olive oil in a
saucepan and cook the onion for 8 minutes, stirring occasionally.
ADD the carrot and cook for 5 minutes. ADD the chopped tomatoes,
tomato paste, wine, salt and pepper and bring to a boil. REDUCE the
heat to medium and simmer, uncovered, for 10 minutes. WHILE the
sauce cooks, bring a large pot of lightly salted water to a boil and
cook the pasta according to package directions. HEAT the remaining 2
tablespoons olive oil in a large frying pan over a medium heat and
cook the mushrooms for two minutes, stirring regularly. ADD the
garlic, rosemary and thyme and cook for a further 2 minutes. STIR
the mushrooms into the tomato sauce and mix well. DRAIN the pasta
and toss with the tomato-mushroom sauce until thoroughly combined.
SERVE with Parmesan cheese.
Variations: Canned cannellini beans or brown lentils make
good fiber-rich additions to the sauce. You could also add a little
diced bacon or pancetta for extra protein and even more flavor.