Ragu ai Funghi (Mushroom Ragu) – Trenchers Italian Farmhouse
A rich take on a Tuscan Ragu. This fresh pasta recipe is delicious. travel to tuscany in every bite of fresh pasta near you.
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Ingredients
- 4 nests or 13.7 oz. of Trenchers Farmhouse Fresh Pasta (Fettuccine, Pappardelle, Rigatoni, Gigli)
- 1 1/2 - 2 cups of Ragu ai Funghi
- Creme Fraiche or Mascarpone Cream, optional
- 1 sprig, Rosemary chopped finely
- 3-4 sprigs, Oregano chopped finely
- ¼ bunches Chives, sliced
- 2½ - 3 lbs Mixed Mushrooms*
- ¼ cup Olive Oil
- 2 tbsp Tomato Paste
- 1 medium Onion, finely chopped
- 2 Carrots, finely minced
- 2 Celery Stalks, finely minced
- 2 cloves of Garlic, finely minced
- 1 sprig of Rosemary
- 2 sprigs of Oregano
- 1 Bay Leaf
- 14 oz crushed Heirloom Tomatoes
- ½ cup dry Red Wine (Chianti is traditional)
- 2 tbsp Salt, plus more to taste
- ¼ tsp Black Peppercorns, plus more to taste
- ¼ tsp ground Nutmeg
- ⅛ tsp ground Fennel Seeds
- Sherry Vinegar to taste
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