Mushroom and walnut ragu with pasta

Method

1. Chop the mushrooms and walnuts finely, to the texture of coarse mince. Pulsing them in a food processor in batches is quickest. Chop the onion, carrot and garlic finely too.
2. Warm the olive oil in a wide, heavy pan over a medium-high heat. Add the mushrooms and walnuts with a pinch of salt and cook for 8 to 10 minutes, stirring only now and then, until the water has cooked off and the mixture is well browned.
3. Turn the heat to medium, add the onion, carrot and garlic and cook for 5 minutes, until they begin to soften.
4. Stir the tomato purée and dried thyme in for 1 minute. Pour in the red wine and let it bubble for 2 minutes, scraping the base of the pan, until almost gone.
5. Add the chopped tomatoes with half a tin of water, salt and black pepper. Simmer over a low heat, partly covered, for 25 minutes, stirring occasionally, until thick and rich.
6. For the last 12 minutes, cook the pasta in a large pan of boiling salted water for the time on the packet. Keep a mugful of the water and drain.
7. Toss the pasta through the ragu with a splash of the water until coated. Serve in warm bowls.

Tip Do not rush the browning in step two. Mushrooms that have not lost their water give a pale, watery ragu. Leftover sauce freezes well.

Photo made with AI.

From Nosha · nosha.app