Wild mushroom ragu

A medley of wild mushrooms simmered with sweet tomatoes, herbs, and a splash of red wine creates a rustic, earthy ragu. Each bite is rich, aromatic, and deeply savoury—perfect for tossing with buttery pappardelle and a generous grating of Parmesan.

This dish scores a Nutri-Score B, reflecting a well-balanced, nutritious meal. The wild mushrooms and vegetables provide fibre, vitamins, and minerals, while the olive oil and Parmesan add richness in moderation.

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Ingredients

• 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 plum 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 butter, to serve
• 500g/1lb 2oz pappardelle, cooked according to packet instructions, to serve
• 75g/2½oz Parmesan, grated, to serve

Method

1. Place a large pan over high heat. Add the wild mushrooms and sauté for 6–8 minutes until coloured and softened. Remove from the pan and set aside.
2. In a food processor, blend the onion, garlic, celery, and carrot until finely chopped. Lower the heat, add olive oil to the pan, then add the blended vegetables and sweat gently for about 15 minutes until softened.
3. Add the blended portobello mushrooms and chopped porcini to the pan, followed by the tomato purée, cherry plum tomatoes, and Italian red wine. Cook until the liquid has reduced by half.
4. Stir in the dried oregano, rosemary sprig, and Parmesan rind. Return the sautéed wild mushrooms to the pan and mix well.
5. Taste and season with salt and freshly ground black pepper. Just before serving, stir in the unsalted butter.
6. Spoon the ragu over the cooked pappardelle and finish with a generous grating of Parmesan.

Suggested Wine Pairing

Majestic: La Gioiosa Valpolicella Ripasso 2021

This Italian red offers cherry, plum, and gentle spice, which enhance the earthy mushroom ragu and complement the richness of the Parmesan and butter. Its lively acidity balances the sauce beautifully.

Tesco: Finest Montepulciano d’Abruzzo 2022

With notes of dark cherry and subtle herbs, this Montepulciano pairs perfectly with the savoury, herby flavours of the wild mushroom ragu and stands up well to the tomato base.

Sainsbury’s: Taste the Difference Chianti Riserva 2021

This Chianti delivers red fruit and a touch of oak, making it a classic match for the ragu’s tomato and herb notes, while its structure supports the earthy mushrooms and creamy Parmesan.

What can you serve with this

1. Garlic bread – perfect for soaking up the rich, savoury sauce.
2. Bitter leaf salad – adds a fresh, crisp contrast to the hearty ragu.
3. Roasted courgettes – their mild flavour complements the earthy mushrooms.
4. Grilled asparagus – brings a touch of green and a subtle crunch to the meal.

Nutri-score Health Check

This Nutri-Score B rating reflects the high vegetable content and use of olive oil, balanced by moderate butter and cheese. The score is automatically calculated from the ingredients and serves as a guide.

Positive Factors

• Wild mushrooms, tomatoes, carrot, celery, and onion provide fibre, vitamins, and antioxidants.
• Olive oil is a heart-healthy fat used in moderation.
• Parmesan adds calcium and protein in a flavourful, small amount.

Negative Factors

• Butter and Parmesan contribute saturated fat, so enjoy in moderation.
• Pasta adds carbohydrates; opt for wholegrain if preferred.