Medium • 60 min
Chestnut Mushroom Ragù
A slow-cooked, wine-braised ragù for a cold Pacific Northwest evening.
Photo: İNZİLE DAL, Pexels
Ingredients
- 1 lb Chestnut mushrooms, halved
- 1 onion, diced; 2 cloves garlic
- 1/2 cup dry red wine
- 1 can crushed tomatoes
- Rosemary, thyme, bay leaf
Method
- 01Brown mushrooms in olive oil, remove.
- 02Sweat onion and garlic. Deglaze with wine.
- 03Add tomatoes, herbs, mushrooms. Simmer 45 minutes.
- 04Serve over pappardelle with grated Parmesan.
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