Vegetable Ragu with Pappardelle Pasta

Ingredients

• 1 large carrot (or 2 small, peeled and finely chopped)
• 1 stick celery (finely chopped)
• 1 large large onion (peeled and finely chopped)
• 1 red bell pepper (finely chopped (seeds and stalk removed))
• 3 cloves garlic (peeled and finely chopped)
• 1 cup fresh cherry tomatoes (cut into quarters)
• 1 tbsp fresh rosemary (roughly chopped)
• 1 tbsp fresh thyme (roughly chopped)
• 3-4 sage leaves (roughly chopped)
• 1 bay leaf
• ½ cup white wine ((125ml))
• 2 cups vegetable stock ((500ml))
• 1 tbsp tomato paste ((tomato puree UK))
• 2 tbsp dried porcini mushrooms
• 2 tbsp olive oil
• 2 tbsp butter ((30g))
• salt and pepper (to season)
• 14 oz pappardelle pasta or pasta of choice ((400g))

Steps

1. 1

   Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.

2. 2

   Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.

3. 3

   Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.

4. 4

   Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.

5. 5

   Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.

6. 6

   Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.