• 24 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place porcini mushrooms in a small shallow bowl with just enough hot water to cover. Let stand 30 minutes.

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  • Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in bowl of food processor; process until finely chopped. Transfer to a small bowl (separate from onion) and set aside. Place mixed mushrooms in bowl of food processor; process until finely chopped; set aside.

  • Heat butter in a large pot over medium-high heat. Add onion and 2 teaspoons salt and 1/2 teaspoon pepper; cook, stirring, until onion begins to brown, about 7 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, 20 to 25 minutes.

  • Drain porcini mushrooms and finely chop. Add to pot along with chopped mixed mushrooms. Cook stirring occasionally, until liquid is released and mushrooms are browned, about 10 minutes.

  • Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, 6 minutes. Place basil, marjoram, rosemary, and thyme on a piece of cheesecloth, tying with kitchen twine to enclose; add to pot. Bring to a boil and reduce heat to medium-low; simmer for 1 hour.

  • Add 1 cup water and continue cooking for an additional 1 1/2 hours, stirring occasionally.

  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain, reserving some of the cooking water, if desired, and transfer to a large bowl. Add mushroom ragu and toss to combine. Stir in cheese and enough of the pasta water to form a sauce. Garnish with additional cheese and parsley.

Reviews

24 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0