Rich Mushroom Ragu Pasta

Name: Rich Mushroom Ragu Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 20g dried porcini mushrooms; 1kg cup mushrooms, finely chopped; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 onion, finely diced; 3 cloves garlic, minced; 3 anchovy fillets, finely chopped; 2 tablespoons tomato paste; 1/2 cup red wine; 2 cups chicken or vegetable stock; 1 tablespoon all purpose flour; 2 sprigs fresh thyme; 1 bay leaf; 1/2 cup grated parmesan cheese; 400g dried pasta of choice; Salt and black pepper to taste

This hearty mushroom ragu delivers deep, savoury flavour that tastes like it simmered for hours in just 30 minutes.

By Recipes By Nani· 🌍 Italian· August 28, 2026

recipesbynani.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

I have long wanted a really good mushroom ragu recipe that tastes restaurant quality but is easy enough to make at home. This dish uses earthy mushrooms, dried porcini, and a splash of red wine to create a sauce that is just as comforting and satisfying as a traditional beef ragu.

My favourite way to serve this is with curly pasta like mafaldine because those little frills are perfect for catching all the bits of mushroom. It is a wonderful weeknight meal that feels special enough for guests but is simple enough to enjoy on a quiet evening.

🧺 Ingredients

20g dried porcini mushrooms
1kg cup mushrooms, finely chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely diced
3 cloves garlic, minced
3 anchovy fillets, finely chopped
2 tablespoons tomato paste
1/2 cup red wine
2 cups chicken or vegetable stock
1 tablespoon all purpose flour
2 sprigs fresh thyme
1 bay leaf
1/2 cup grated parmesan cheese
400g dried pasta of choice
Salt and black pepper to taste

👩‍🍳Instructions

1
Soak the dried porcini in 1/2 cup of hot water for 15 minutes, then drain and reserve the liquid. Finely chop the rehydrated porcini.
2
Heat the oil and butter in a large pan over medium high heat. Add the chopped mushrooms and cook until browned and reduced in size.
3
Add the onion and garlic to the pan, cooking until soft. Stir in the anchovies and tomato paste, cooking for another minute to caramelize the paste.
4
Sprinkle the flour over the mushroom mixture and stir well. Pour in the red wine and the reserved porcini soaking liquid, scraping up any browned bits from the bottom of the pan.
5
Add the stock, chopped porcini, thyme, and bay leaf. Reduce the heat and simmer for about 10 to 15 minutes until the sauce thickens and becomes rich.
6
While the sauce simmers, cook your pasta in a large pot of salted boiling water until al dente.
7
Stir the parmesan cheese into the ragu and season with salt and pepper. Toss the cooked pasta directly into the sauce, adding a splash of pasta water if needed to loosen it, and serve warm.

💡 Tips

Store any leftover sauce in an airtight container in the fridge for up to 3 days. To serve, gently reheat the ragu on the stove and toss with freshly cooked pasta, as it is best served immediately after combining.

#Vegetarian #Pasta #Dinner #Comfort Food

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