Mushroom Ragu with Pappardelle & Garlic Breadcrumbs

Method

1. Place the mushrooms in a blender and pulse them until they resemble mince.

2. Place a pot over a low heat, add a little oil and then a little butter, add the onions, garlic, celery and thyme. Cook this on a low heat for about 10 minutes.

3. Add the mushrooms and cook for about 10 minutes, stirring occasionally. Turn up the heat slightly and cook for about 10 minutes.

4. Most of the liquid from the mushrooms should be evaporated at this stage. Add the wine and cook for a few minutes then add the tomatoes. Cook this for about 15 minutes. Everything should have thickened at this stage.

5. While the ragu is cooking you can prepare the pasta. Cook this in a large pot of boiling salted water until al dente.

6. Strain the pasta and keep back a little of the pasta water.

7. For the breadcrumbs:

8. Heat a pan over medium heat.

9. Once hot add a little oil and then the breadcrumbs. After about 2 minutes they should take on some colour.

10. At this stage add the garlic. Cook for another two minutes or so moving gently to avoid them catching or burning.

11. Remove from the heat and add some lemon zest and parsley.

12. To serve:

13. Add a dash of the pasta water to the mushroom ragu, stir in, then add in the pasta.

14. Mix this well, add in some of the breadcrumbs. Divide this between 4 bowls.

15. Sprinkle the remaining breadcrumbs over the pasta. Add some parmesan if you like.