A good-quality veal stock gives the sauce a slippery, gelatinous feel.
- 700 gm assorted mushrooms, such as enoki, Swiss brown, Portobello, oyster
- 40 gm butter, coarsely chopped
- 1 tbsp olive oil
- 4 garlic cloves, finely chopped
- 1 tsp finely chopped rosemary leaves
- 80 ml dry white wine
- 375 ml (1½ cups) veal stock
- ¼ cup coarsely torn flat-leaf-parsley leaves, plus extra to serve
- 400 gm fresh pappardelle
- To serve: extra-virgin olive oil and finely grated parmesan
- 1Tear large mushrooms into pieces, combine in a bowl with remaining mushrooms. Heat butter and olive oil in a casserole over high heat until foaming, add mushrooms, garlic and rosemary, stir occasionally until golden (2-4 minutes). Add wine, cook until reduced by two-thirds (1-2 minutes), then add stock and cook until reduced by half (5-10 minutes). Stir through parsley, season and keep warm.
- 2Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (3-5 minutes, see note). Drain and divide among bowls. Spoon over ragù, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.
Note Cooking time may vary depending on the thickness of the fresh pasta.