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Pappardelle with mixed mushroom ragù
Fruit and vegetables
1
onion
, finely chopped
1
celery
stick, finely chopped
1
carrot
, finely chopped
1
garlic
clove, finely chopped
½ red
chilli
, finely chopped
2 fresh
thyme
sprigs
20g/¾oz dried
porcini
, reconstituted in a little warm water
500g/1lb 2oz mixed wild or cultivated
mushrooms
, cleaned and roughly chopped
400g tin chopped plum
tomatoes
Cooking ingredients
200g/7oz ‘00’
flour
4 tbsp extra virgin
olive oil
300ml/10fl oz hot
vegetable stock
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
2 large free-range
eggs
grated
Parmesan
(or alternative vegetarian hard cheese), to serve
Other
3 tbsp
white wine
Back to recipe
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