Spelt & Mushroom Ragout with Pappardelle
A great alternative to a classic meat-based ragout, this Sharpham Park pearled spelt and mushroom version is comforting and just as rich in flavour - perfect for vegetarians, but satisfying enough for meat-eaters too.
Serves 6
Ingredients
- 30g dried mixed mushrooms
- 1 tbsp rapeseed oil
- 1 large carrot
- 1 large onion
- 1 large celery stick
- 2 garlic cloves, crushed
- 3 rosemary sprigs, stalks discarded
- 3 thyme sprigs, stalks discarded
- 4 Portobello mushrooms
- 2 tbsp balsamic vinegar
- 1 heaped tsp tomato puree
- 100g Sharpham Park pearled spelt, rinsed
- 1 tin plum tomatoes
- 700ml vegetable stock
- 1 bay leaf
- Salt and cracked black pepper
- 350g dried pappardelle pasta
To serve
- 1/2 bunch fresh basil
- Parmesan cheese, or vegetarian alternative
- 1 tbsp olive oil
Method
- Place the dried mushrooms in a jug and cover with boiling water to hydrate for 10 minutes.
- Heat the oil in a large pan and finely dice the carrot, onion and celery. Gently fry the chopped vegetables over a medium heat for 5 minutes. Add the garlic and fry for a further 2 minutes before finely chopping the rosemary and thyme and adding to the pan, frying for a further 3 minutes.
- Drain the dried mushrooms and place in a food processor along with the portobello mushrooms. Blitz until finely chopped, then add the mushrooms to the pan. Fry for 3 minutes then add the balsamic vinegar and tomato purée.
- Stir in the pearled spelt, plum tomatoes and stock. Add the bay leaf, turn down the heat and allow to simmer for 25 - 30 minutes, stirring occasionally.
- When the ragout is almost done, cook the pappardelle according to packet instructions. Drain the pasta and drizzle with a little olive oil to stop it from sticking. Divide the pasta between bowls and top with a spoonful of ragout.
- Finish with basil leaves and a grating of Parmesan.
Organic Pearled Spelt
- 5th November 2019