Ingredients:

  • 12 oz (340 g) Dried Pappardelle Pasta
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil, divided
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 sticks Celery, finely diced
  • 1 lb (450 g) Mixed Mushrooms (Cremini/Portobello), roughly chopped
  • 1/2 cup (60 g) Walnuts, toasted and crushed
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 Tbsp Smoked Paprika (Pimentón de la Vera)
  • 2 Tbsp (30 g) Tomato Paste
  • 1/2 cup (120 ml) Dry Red Wine (optional)
  • 28 oz can (795 g) Whole Peeled San Marzano Tomatoes, crushed
  • 1 cup (240 ml) Vegetable Stock (or water)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Basil Leaves, for garnish
  • 2 Tbsp (15 g) Nutritional Yeast (optional)

Instructions:

  1. Prep the Components: Finely dice the onion, carrots, and celery (the soffritto base). Roughly chop the mushrooms or pulse them in a food processor until they resemble coarse ground beef.
  2. Toast the Walnuts: Heat a dry pan over medium heat. Toast the walnuts until fragrant (about 3–4 minutes). Roughly crush them into small pieces and set aside.
  3. Sauté the Soffritto: Heat 2 Tbsp of olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and sweet.
  4. Add Garlic and Paste: Add the minced garlic and tomato paste to the pot. Stir well and cook for 2 minutes until the paste darkens slightly, concentrating its flavor.
  5. Brown the Mushrooms: Increase heat slightly. Add the remaining 2 Tbsp of olive oil and the chopped mushrooms. Sauté vigorously until all the liquid released by the mushrooms has evaporated and they start to brown (about 8–10 minutes).
  6. Spice and Deglaze: Stir in the smoked paprika and dried oregano. Cook for 1 minute until fragrant. If using, pour in the red wine and scrape up any brown bits (fond) from the bottom of the pot. Allow the wine to reduce by half.
  7. Add Tomatoes and Walnuts: Add the crushed tomatoes, vegetable stock, half of the crushed walnuts, salt, and pepper. Stir well.
  8. Simmer: Bring the ragu to a gentle simmer. Cover the pot and let it cook for at least 25 minutes, stirring every 10 minutes. The sauce should thicken considerably and the flavors should marry beautifully.
  9. Cook the Pasta: While the ragu simmers, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, reserving about 1 cup of the starchy cooking water.
  10. Toss and Adjust: Drain the pasta and add it directly to the ragu. Stir well to coat. Add the reserved pasta water, a splash at a time, until the sauce is creamy and coats the pasta perfectly. Stir in the nutritional yeast now, if using.
  11. Serve: Garnish generously with the remaining crushed walnuts and torn fresh basil.