Mushroom And Thyme Ragu With Hand-Torn Pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 large field mushrooms, caps removed and cut into 2-cm pieces
- 200 g button mushrooms
- 100 g fresh shiitake mushrooms, quartered
- 3 sprigs thyme
- 250 ml red wine
- 1 cinnamon stick
- 250 ml vegetable or beef stock
- 400 g fresh lasagne sheets, or Fresh Pasta Dough (page 12) cut or torn into thick strips
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan cheese, to serve
- #Many exotic mushroom varieties can be bought year-round, offering a constant supply of just about any mushroom you could wish for. Here, a mixture has been used, including meaty field mushrooms as they go hand in hand with the other comforting, rich flavours like fresh thyme, red wine and cinnamon.# Heat the oil and butter in a heavy-based saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes, until the onions have softened. Increase the heat to high, add the mushrooms and thyme and cook for a further 8-10 minutes, stirring often, until the mushrooms darken and soften.
- Add the red wine and cinnamon to the pan and boil for 5 minutes. Pour in the stock and season well. Reduce the heat and gently simmer the mixture for 35-40 minutes.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions, or just until the pasta rises to the surface. Drain well and divide between 4 serving plates or bowls. Remove the cinnamon stick from the mushroom sauce then spoon on top of the pasta, sprinkle with Parmesan and serve immediately.