Wild mushroom ragu recipe
 Packed with a variety of mushrooms, this Italian sauce is best paired with buttery pappardelle pasta and a glass of red. 500g/1lb 2oz wild mushrooms, chopped1 onion, cut into quarters4 whole garlic cloves, peeled and left whole1 celery stick, chopped1 carrot, peeled and chopped2 tbsp olive oil2 portobello mushrooms, blended30g/1oz dried porcini, soaked, then drained and chopped2 tbsp tomato purée500g/1lb 2oz cherry tomatoes150ml/¼ pint Italian red wine1 tsp dried oregano1 large rosemary sprig1 Parmesan rindsalt and freshly ground black pepper 500g/1lb 2oz wild mushrooms, chopped 1 onion, cut into quarters 4 whole garlic cloves, peeled and left whole 1 celery stick, chopped 1 carrot, peeled and chopped 2 tbsp olive oil 2 portobello mushrooms, blended 30g/1oz dried porcini, soaked, then drained and chopped 2 tbsp tomato purée 500g/1lb 2oz cherry tomatoes 150ml/¼ pint Italian red wine 1 tsp dried oregano 1 large rosemary sprig 1 Parmesan rind salt and freshly ground black pepper 25g/1oz unsalted butter500g/1lb 2oz pappardelle, cooked according to packet instructions75g/2½oz Parmesan, grated 25g/1oz unsalted butter 500g/1lb 2oz pappardelle, cooked according to packet instructions 75g/2½oz Parmesan, grated Method To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside.Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so.Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms.Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top. To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside. To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside. Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so. Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so. Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms. Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms. Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top. Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top.