Charred Vegetable Ragu with Tagliatelle

Charred vegetables impart a smoky richness to this hearty ragu
Time 1 hour
Servings 4
Difficulty Easy





  • 1 tbsp Olive oil, extra virgin
  • 4 mushrooms Mushrooms, portobello, stemmed and quartered
  • 1 bulb Garlic
  • 1 onion Yellow onion, quartered
  • 2 stalks Celery , cut into thirds
  • 2 carrots Carrot, peeled and cut into thirds


  • 3 tbsp Olive oil, extra virgin
  • 3 cups Mushrooms, cremini, stemmed and quartered 
  • ½ cup Tomato paste
  • 2 tsp Oregano, dried
  • ½ cup Red wine, dry
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground


  • For pasta water Salt
  • ¾ lb Tagliatelle pasta
  • ½ cup Parmesan cheese, grated
  • 2 tbsp Olive oil, extra virgin
  • To taste Salt
  • For garnish Parmesan cheese, grated


  • Preheat broiler to low. Line a baking sheet with parchment paper.
  • In a large bowl, toss together olive oil, portobello mushrooms, garlic, yellow onion, celery and carrots.
  • Spread mixture on baking sheet and broil until vegetables are charred in spots, flipping once, about 20 minutes. Let cool for 5 minutes.
  • Squeeze roasted garlic out of skins; discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped; set aside.
  • In a large skillet, heat olive oil over medium-high heat. Add cremini mushrooms and cook until bottoms are browned, about 3 minutes. Stir and continue to cook until mushrooms are browned on all sides, about 5 minutes.
  • Add tomato paste and oregano and cook, stirring constantly, about 1 minute. Add red wine and cook until thickened, another additional minute.
  • Stir in roasted vegetable mixture and season with salt and black pepper. Remove from heat.
  • Bring a large pot of salted water to a boil. Add pasta and cook until a few minutes before al dente. Drain water, reserving 1½ cups of cooking liquid.
  • Transfer cooked pasta to skillet and heat over medium. Add Parmesan cheese and olive oil. Stir in reserved cooking liquid, gradually, until sauce is creamy. Season with salt.
  • Divide pasta and sauce among 4 bowls, garnished with additional Parmesan cheese.


  • Use any long pasta noodle you wish 
  • To make a vegan version of this recipe, simply omit the cheese 
  • Sauce can be prepared and refrigerated 3 days in advance