Mushroom & Fennel Ragu with Pappardelle

This pasta dish is going to make my vegetarian friends very happy.  More and more people I know are giving up meat in their diet for health, sustainability and other reasons.  Now then, when a Mushroom and Fennel Ragu with Pappardelle tastes so good,  no one will be missing anything from the animals.  Fennel and mushrooms which go brilliantly together are the main ingredients for this recipe.  The addition of dried porcini mushrooms brings an intensity of flavour to the sauce.  As for the pasta use the long, thick and very broad Pappardelle which holds all the tasty bits perfectly for your every mouthful.  (Fettuccine also works.)

Serves 4

INGREDIENTS

• 20g / ¾oz dried porcini mushrooms
• 1 cup boiling water
• 1 tablespoon olive oil
• 1 fennel bulb, thinly sliced (reserve some small inner fronds for garnishing)
• 4 garlic cloves, crushed
• 200g / 7oz white button mushrooms, sliced
• 200g / 7oz Swiss brown mushrooms, sliced
• ½ cup dry white wine or vegetable stock
• ½ teaspoon dried rosemary
• 700g / 1½lb passata
• ½ cup thick cream
• 250g / 9oz Pappardelle or Fettuccine
• sea salt, to taste
• freshly ground black pepper, to taste
• ¼ cup finely grated parmesan cheese

METHOD

1. Place dried mushrooms in a small heatproof bowl. Pour over the boiling water and set aside for 30 minutes to rehydrate.
2. Heat oil in a large deep frying pan over medium heat.  Add the fennel and sauté for 8 minutes or until softened.  Add garlic and sauté for a further minute.
3. Add the sliced mushrooms and cook, stirring, for 5 minutes or until just tender.  Add the wine or stock and bring to the boil.  Cook for 1-2 minutes until the liquid has reduced.
4. Add rosemary and passata.  Bring it to the boil, then reduce heat to low.  Add the dried mushrooms and soaking water. 
5. Partially cover the pan with lid and simmer over low heat, stirring occasionally, for 30-40 minutes or until the sauce has thickened. 
6. Meanwhile, bring a large saucepan of water to boil with a good pinch of salt.  Add the pasta and cook according to package directions until they are al dente (tender but firm with a little bite).  Drain and return to the pan with 3 tablespoons of the pasta water.
7. When the ragu is ready, stir in cream and cook for a further 2 minutes or until heated through.  Season to taste.
8. Fold the pasta into the ragu mixture.  Top with grated parmesan cheese and garnish with chopped fennel fronds.