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

1. Place the dried mushrooms in a jug and cover with boiling water to hydrate for 10 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Finish with basil leaves and a grating of Parmesan.