Piedmontese Hazelnut Ragu

Ingredients

• 1 carrot
• 1 celery stalk
• 1 onion
• 1 cup (150g) whole hazelnuts
• 1/2 cup (15g) dried porcini mushrooms
• 1 bay leaf
• 2 sprigs rosemary
• 1 garlic clove (finely chopped)
• 1/2 cup (125ml) red wine ((such as Barbera d’Asti or Chianti))
• 2 cups (460g) Passata (tomato puree US)
• 1/2 cup (125ml) water
• Olive oil
• Salt and pepper
• 1 lb (450g) pasta of choice ((such as paccheri, rigatoni or tagliatelle))
• Parmigiano Reggiano (for serving (use a vegetarian-friendly cheese if needed))

Steps

1. 1

   Add the dried porcini mushrooms to a ramekin or bowl and cover them with hot water. Let them soak for at least 10 minutes or until needed.

2. 2

   Toast the hazelnuts in a dry pan for a few minutes. Let them cool completely then pulse in a food processor until you have a rough, crumbly texture. Set aside.

3. 3

   Finely chop the carrot, celery and onion into small pieces. Heat 1-2 tablespoons of olive oil in a large pan. Add the chopped vegetables and saute them gently until soft but not browned (about 10 minutes).

4. 4

   Once soft, add a finely chopped garlic clove, chopped hazelnuts, bay leaf and rosemary and saute for 1-2 minutes until the garlic is fragrant.

5. 5

   Roughly chop the porcini mushrooms and add them to the veg alongside most of their soaking liquid. Be careful not to add the grit that’s usually left at the bottom.

6. 6

   Next, add the red wine and let it simmer until you can no longer smell a strong alcohol smell. Add the tomato passata and water with a good pinch of salt and pepper, and stir together.

7. 7

   Simmer on medium-low for 1 hour. Halfway through, check the sauce and if it has reduced too much, add a little more water as needed (¼-½ cup/60-125ml).

8. 8

   Taste for seasoning and add extra salt and pepper as needed.

9. 9

   Once ready, cook your pasta in plenty of salted boiling water until al dente, then transfer it to the sauce. Use a little pasta water to loosen the sauce if needed, and toss the pasta until fully coated.

10. 10

    Serve in bowls topped with lots of Parmigiano Reggiano.