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Charred Vegetable Ragu with Tagliatelle

Total Time 1 hour
Servings 4

Ingredients

VEGETABLES

  • 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

RAGU SAUCE

  • 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

PASTA

  • 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

Instructions

  • 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.