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Mushroom ragu with penne
Tender mushrooms in a robust tomato, red wine and herb sauce, served with penne pasta.

4 tablespoons extra virgin olive oil

1 onion—finely diced
1 carrot—finely diced
14 oz (420g) canned chopped tomatoes
2 tablespoons tomato paste
½ cup red wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
7 oz (210g) dried pasta (penne is ideal)
8 oz (240g) button mushrooms—peeled or wiped clean, and sliced
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 cloves garlic—finely chopped

Finely grated Parmesan cheese, to serve


HEAT 2 tablespoons of the olive oil in a saucepan and cook the onion for 8 minutes, stirring occasionally. ADD the carrot and cook for 5 minutes. ADD the chopped tomatoes, tomato paste, wine, salt and pepper and bring to a boil. REDUCE the heat to medium and simmer, uncovered, for 10 minutes. WHILE the sauce cooks, bring a large pot of lightly salted water to a boil and cook the pasta according to package directions. HEAT the remaining 2 tablespoons olive oil in a large frying pan over a medium heat and cook the mushrooms for two minutes, stirring regularly. ADD the garlic, rosemary and thyme and cook for a further 2 minutes. STIR the mushrooms into the tomato sauce and mix well. DRAIN the pasta and toss with the tomato-mushroom sauce until thoroughly combined. SERVE with Parmesan cheese.



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