The Best Ragù ai Porcini Recipe
Hand-Crafted Comfort: Authentic Ragù ai Porcini from Scratch
In Italy, the arrival of mushroom season is a national event. Antonio Carluccio, our founder, was famously known as the “Mushroom Man.” He spent his life foraging through forests, and if there was one dish that captured his heart every autumn, it was a rich, earthy Ragù ai Porcini.
The Secret Ingredient: Dried vs. Fresh
While fresh porcini are a seasonal luxury, the secret to a truly deep ragù is actually dried porcini. When dried, their flavour intensifies. The soaking liquid becomes a "liquid gold" stock that infuses the pasta with an incredible depth of flavour you simply can't get from fresh mushrooms alone.
Ragù ai Porcini Recipe
Ingredients (Serves 4)
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400g Egg Pappardelle
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500g Mixed Fresh Mushrooms (Chestnut, Portobello, and Oyster work well)
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1 large Shallot, finely diced
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2 cloves Garlic, minced
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1 tbsp Tomato Purée
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100ml Dry White Wine
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Fresh Thyme and Parsley, finely chopped
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50g Parmigiano Reggiano, freshly grated
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Extra Virgin Olive Oil and a knob of butter
The Method
1. Prepare the Porcini Stock: Begin by soaking the dried porcini in 250ml of hot water for at least 20 minutes. Once soft, lift the mushrooms out and chop them finely. Do not discard the liquid—strain it through a fine sieve or coffee filter to remove any grit and set it aside. This is your "liquid gold."
2. Sauté the Mushrooms: Finely chop your fresh mushrooms. Heat a large pan with a glug of olive oil and a knob of butter. Fry the fresh mushrooms in batches on high heat until they have released all their moisture and turned a deep golden brown. This caramelisation is vital for a rich ragù.
3. Build the Base: Lower the heat and add the shallot and garlic, cooking until translucent. Stir in the chopped rehydrated porcini and the tomato purée. Cook for a further two minutes to "cook out" the rawness of the purée.
4. Deglaze and Simmer: Pour in the white wine, scraping the bottom of the pan to release the flavourful bits (the fondo). Once the wine has reduced by half, add the reserved porcini soaking liquid and the fresh thyme. Simmer gently for 20–25 minutes until the sauce has thickened and turned a dark, glossy brown.
5. Toss and Serve: Boil your Pappardelle in salted water until al dente. Transfer the pasta directly into the ragù pan, adding a splash of pasta water if the sauce needs loosening. Finish with a handful of fresh parsley and plenty of Parmigiano Reggiano.
Short on Time? Try Our Artisan Ragù
If you are craving these deep, earthy flavours but don't have the time to forage through the pantry, let us do the slow-simmering for you. Our Ragù ai Porcini is a classic Tuscan masterpiece, combining the intensity of porcini with slow-cooked beef and pork for a truly robust finish. It is the perfect choice for less confident cooks or busy weeknights when you want restaurant-quality taste in the time it takes to boil a pot of pasta.
