Ingredients
- 1 cup raw walnuts
- 1.25 lb brown button mushrooms quartered
- 1 yellow onion chopped
- 1 carrot peeled + grated
- 1 celery rib diced
- 4 cloves garlic minced
- 1 Tbsp brined capers roughly chopped
- 1/2 tsp red pepper flakes (or to taste)
- 1 cup red wine ( up to 1.5 cups for stronger flavor)
- 1 Tbsp tomato paste
- 2 x 28 oz San Marzano tomatoes (lightly crushed)
- 2 bay leaves
- 1.5 tsp porcini mushrooms powder (optional but so good)
- 1 pinch nutmeg
- fresh basil for garnish
- pasta rigate for serving (there is enough sauce here to coat 1.5 to 2 lb pasta)
- cashew ricotta dollops for serving
Instructions
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Optional In Advance: Make a batch of ricotta cheese and refrigerate, it’s heavenly served with the Ragu.cashew ricotta dollops for serving
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Soak the walnuts in hot boiling water for 20 minutes. Drain well. Add the walnuts to the food processor and pressing the pulse button a few times chop until you get small pieces but careful to not overdo it.1 cup raw walnuts
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Add the mushrooms to the food processor and pulse a few more times until a uniform ground mixture is achieved.1.25 lb brown button mushrooms
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Preheat a heavy bottom pot (enameled cast iron pot is great) over medium heat and sauté the onion, carrot and celery in a drizzle of olive oil until softened and the onion starts to get a little color.1 yellow onion,1 carrot,1 celery rib
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Push the veggies to the sides, drizzle a tiny bit of olive oil in the center then drop in the garlic, capers and red pepper flakes. Cook until fragrant, about 35 seconds to one minute. Stir well.4 cloves garlic,1 Tbsp brined capers,1/2 tsp red pepper flakes
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Add the tomato paste and mushroom walnut mixture. Turn up the heat and sauté stirring often until the mushrooms have released their water content and it has evaporated.1.25 lb brown button mushrooms,1 Tbsp tomato paste,1 cup raw walnuts
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Add the red wine, bring to a boil and cook the mixture until the wine has reduce by half. Add the tomatoes, bay leaf (+ porcini powder if using) and a good pinch of salt and bring to a simmer.1 cup red wine,2 x 28 oz San Marzano tomatoes,2 bay leaves,1.5 tsp porcini mushrooms powder
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Partially cover with a lid and cook on medium low heat for 1 hour or until the Ragu has reduced to a thick consistency. Taste and adjust seasonings with salt and pepper and a grating of fresh nutmeg.1 pinch nutmeg
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Finish with a light drizzle of olive oil and serve hot tossed with your favorite pasta and dollops of cashew ricotta.fresh basil for garnish,pasta rigate for serving
Notes
- Red Wine – The secret ingredient in an authentic rich Ragu alla Bolognese that reduces into the most flavorful sauce. I used a Chianti this time but whatever leftover good enough to drink red you have will be fine. You could also try a White variation with a fruity dry wine for a lighter flavor profile. Use between 1 to 1.5 cups of wine depending on how strong a flavor you prefer.
- Porcini Mushroom Powder – This is a condiment I like to always keep in my pantry, it adds that “je ne sais quoi” umami depth of flavor element; use it if you have it but don’t let it hold you back from making this sauce either.
Nutrition
Calories: 187kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 729mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1579IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg