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Wild mushroom ragu
Fruit and vegetables
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
portobello mushrooms
, blended
30g/1oz dried
porcini
, soaked, then drained and chopped
500g/1lb 2oz
cherry tomatoes
1 large
rosemary
sprig
Tins, packets and jars
500g/1lb 2oz
pappardelle
, cooked according to packet instructions
Cooking ingredients
2 tbsp
olive oil
2 tbsp
tomato purée
1 tsp dried
oregano
salt and freshly ground
black pepper
Dairy, eggs and chilled
1
Parmesan
rind (optional)
25g/1oz unsalted
butter
75g/2½oz
Parmesan
, grated (or similar vegetarian hard cheese)
Other
150ml/¼ pint Italian
red wine
Back to recipe
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