Uploaded August 2026 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/mushroom-ragu-pasta-recipe
Hi guys! It's Chef JB here with a Mushroom Ragu Pasta. It's rich, and deeply savoury, built on dried porcini, red wine and a good splash of umami from anchovy and parmesan. Comforting and luscious like a beef ragu which takes hours to slow cook, whereas this Mushroom Ragu takes just 30 minutes to make on the stove.
To really make the sauce as savoury as possible, I used anchovies and chicken stock. If you want to make this vegetable, leave out the anchovies and add extra parmesan instead, and use vegetable stock.
Bon appétit! - JB
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Mushroom Ragu
RAGU
20g / 0.7oz dried porcini mushrooms (~3/4 cup)
1 cup red wine
1kg / 2lbs cup mushrooms, 3/4 sliced 4mm / 0.2" thick, remainder diced 6mm / 1/4"
2 tbsp olive oil
60g / 2oz unsalted butter, divided
1 onion, finely diced
3 garlic cloves, finely minced
3 tsp finely minced anchovy fillets (or anchovy paste)
1/4 cup tomato paste
1 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1 tsp dried thyme
2 fresh bay leaves, dried ok
3 tbsp plain flour (all-purpose)
1 cup chicken stock, salt reduced
1/2 tsp black pepper
1/2 cup finely grated parmesan, plus extra for serving
FOR THE PASTA
400g / 14oz curly fettucine, or other long strand pasta
1 tbsp cooking salt, for the pasta water
DIRECTIONS
1. Soak porcini in the wine for 30 min, squeeze porcini dry (reserve wine). Finely chop.
2. Heat oil and melt 2 tbsp of the butter in a large pot over medium high. Cook onion, garlic & anchovy 2 min, add tomato paste, cook 2 min. Add sliced mushrooms, cook 2 min (to reduce volume a bit) then add chopped mushrooms, porcini, salt, thyme and bay leaves. Cook 8 – 10 min until the liquid that comes out of the mushrooms evaporates.
3. Add wine, simmer 6 min until reduces – should be able to draw path along base and briefly holds. Stir in flour 30 sec. add stock, simmer 2 min until it becomes a gravy-like consistency. Keep warm while you cook pasta.
4. Bring big pot of water to the boil, add the salt and pasta. Cook per packet directions minus 1 min. Scoop out 1 cup of cooking water, then drain. Toss pasta with ragu and 1/4 cup of the pasta cooking water over medium heat, until the pasta is all coated in the ragu sauce. Serve immediately with parmesan.
Recipe ⬇️ or print: recipetineats.com/mushroom-ragu-pasta-recipe
Hi guys! It's Chef JB here with a Mushroom Ragu Pasta. It's rich, and deeply savoury, built on dried porcini, red wine and a good splash of umami from anchovy and parmesan. Comforting and luscious like a beef ragu which takes hours to slow cook, whereas this Mushroom Ragu takes just 30 minutes to make on the stove.
To really make the sauce as savoury as possible, I used anchovies and chicken stock. If you want to make this vegetable, leave out the anchovies and add extra parmesan instead, and use vegetable stock.
Bon appétit! - JB
---------------------
Mushroom Ragu
RAGU
20g / 0.7oz dried porcini mushrooms (~3/4 cup)
1 cup red wine
1kg / 2lbs cup mushrooms, 3/4 sliced 4mm / 0.2" thick, remainder diced 6mm / 1/4"
2 tbsp olive oil
60g / 2oz unsalted butter, divided
1 onion, finely diced
3 garlic cloves, finely minced
3 tsp finely minced anchovy fillets (or anchovy paste)
1/4 cup tomato paste
1 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1 tsp dried thyme
2 fresh bay leaves, dried ok
3 tbsp plain flour (all-purpose)
1 cup chicken stock, salt reduced
1/2 tsp black pepper
1/2 cup finely grated parmesan, plus extra for serving
FOR THE PASTA
400g / 14oz curly fettucine, or other long strand pasta
1 tbsp cooking salt, for the pasta water
DIRECTIONS
1. Soak porcini in the wine for 30 min, squeeze porcini dry (reserve wine). Finely chop.
2. Heat oil and melt 2 tbsp of the butter in a large pot over medium high. Cook onion, garlic & anchovy 2 min, add tomato paste, cook 2 min. Add sliced mushrooms, cook 2 min (to reduce volume a bit) then add chopped mushrooms, porcini, salt, thyme and bay leaves. Cook 8 – 10 min until the liquid that comes out of the mushrooms evaporates.
3. Add wine, simmer 6 min until reduces – should be able to draw path along base and briefly holds. Stir in flour 30 sec. add stock, simmer 2 min until it becomes a gravy-like consistency. Keep warm while you cook pasta.
4. Bring big pot of water to the boil, add the salt and pasta. Cook per packet directions minus 1 min. Scoop out 1 cup of cooking water, then drain. Toss pasta with ragu and 1/4 cup of the pasta cooking water over medium heat, until the pasta is all coated in the ragu sauce. Serve immediately with parmesan.
