Pappardelle Pasta with Portobello Mushroom Ragu Recipe

Introduction

Pappardelle pasta, with its wide and ribbon-like noodles, is the perfect canvas for a rich and hearty Portobello mushroom ragu. This dish combines the earthy flavors of mushrooms with aromatic herbs and a luscious tomato sauce, making it a comforting and satisfying meal for any occasion.

Ingredients You’ll Need:

1. For the Mushroom Ragu:

• 2 tablespoons olive oil
• 1 pound (450g) Portobello mushrooms, cleaned and sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (14 ounces/400g) crushed tomatoes
• 1/2 cup vegetable broth
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

2. For the Pappardelle Pasta:

• 8 ounces (about 225g) pappardelle pasta
• Salt, for pasta water
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions

1. Preparing the Mushroom Ragu

1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the finely chopped onions, garlic, carrots, and celery. Sauté until the vegetables become soft and the onions turn translucent.
3. Add the sliced Portobello mushrooms and continue to cook, stirring occasionally, until they release their moisture and start to brown.
4. Pour in the crushed tomatoes, vegetable broth, dried oregano, and dried thyme. Season with salt and pepper to taste.
5. Reduce the heat to low, cover the pan, and let the ragu simmer for about 20-25 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.

2. Cooking the Pappardelle Pasta

1. In a large pot, bring salted water to a boil.
2. Add the pappardelle pasta to the boiling water and cook according to the package instructions or until al dente.
3. Drain the cooked pasta and set it aside.

3. Combining the Pasta and Ragu

1. Once the mushroom ragu has simmered to your desired thickness, taste and adjust the seasoning if needed.
2. Add the cooked pappardelle pasta to the mushroom ragu. Toss everything together gently, ensuring the pasta is well-coated with the flavorful sauce.

4. Serving

Serve the Pappardelle Pasta with Portobello Mushroom Ragu hot. Garnish with fresh basil leaves and, if desired, a generous sprinkling of grated Parmesan cheese.

Conclusion

Pappardelle Pasta with Portobello Mushroom Ragu is a delightful and satisfying Italian-inspired dish that’s perfect for any occasion. The robust flavors of Portobello mushrooms combined with the richness of the tomato sauce create a truly comforting meal that’s sure to please your taste buds.

Frequently Asked Questions

1. Can I use other types of mushrooms for this ragu?

While Portobello mushrooms provide a deep, earthy flavor, you can certainly experiment with other mushrooms like cremini, shiitake, or even wild mushrooms to create your unique twist on this dish.

2. Is fresh pasta better for this recipe?

Fresh pappardelle pasta can be a delightful addition if you have access to it. It cooks quickly and has a different texture from dried pasta. Feel free to use it if you prefer the fresh pasta experience.

3. Can I make this dish vegan?

Absolutely! To make this recipe vegan, simply omit the Parmesan cheese or use a vegan cheese alternative. Check the ingredients of the pasta to ensure it’s vegan-friendly, as some varieties may contain eggs.

Source: familystylefood.com

Yield: 6

Crockpot French Onion Meatloaf with Melted Swiss Cheese Recipe

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If you're in the mood for a hearty and comforting meal, this Crockpot French Onion Meatloaf with Melted Swiss Cheese is the perfect choice. This dish combines the classic flavors of French onion soup with the homestyle comfort of meatloaf, all topped with gooey, melted Swiss cheese. It's easy to prepare and makes for a delicious, satisfying dinner.

Prep Time 10 minutes

Cook Time 12 hours 20 minutes

Total Time 12 hours 30 minutes

Ingredients

• 3-4 large sweet onions, sliced
• 4 tablespoons salted butter
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon coarse black pepper
• 1 teaspoon granulated sugar
• 1 pound ground beef
• 1 cup Italian herb breadcrumbs
• 1 cup milk
• 1 egg
• 1 oz. package French onion soup mix
• 1/2 cup cooking sherry
• 1/2 teaspoon Worcestershire sauce
• 4 oz. Swiss Gruyère or provolone cheese
• Fresh thyme sprigs for garnish

Instructions

• Slice onions and lay them in the bottom of a 6 Qt. slow cooker. Sprinkle with salt, pepper, and sugar. Dot with butter. Set to cook on LOW for 9 hours. **Optional method is to cook onions in a skillet until caramelized, approximately 15-20 minutes**

• In a bowl, mix ground beef, bread crumbs, milk, egg, and onion soup mix. Shape into a loaf.

• Pour cooking sherry and Worcestershire sauce over the onions. Place the meatloaf on top of the onions. Cook on HIGH for 3 hours or until internal temperature reaches 160°F.

• Top meatloaf with cheese slices and cook for an additional 20-30 minutes until cheese is melted.

• Serve sliced with caramelized onions and juice from the cooker. Garnish with fresh thyme.