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Ragù di verdure con pappardelle (Vegetable ragu w/ pappardelle)

The word pappardelle is taken from the Tuscan word pappare, meaning to eat with childlike pleasure. We couldn’t think of a better way to enjoy pasta. Pappardelle is usually best paired with thick and hearty wild meat sauces. However in this case, we’ve chosen a vegetarian ragu that delivers incredible flavour and takes half the time. Feel free to eat like a child, but drink like an adult ~ this bowl will pair perfectly with any of your leftover Chianti, or alternatively a Sangiovese will go down very nicely. Cooking time: Approx 1 hr. Serves 4.


  • Olive oil
  • 1 onion, peeled and finely chopped
  • 2 tbsp of dried porcini mushrooms
  • 1 zucchini, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 red capsicum, finely chopped
  • 1 cup cherry tomatoes, cut into quarters
  • 1 full tbsp each of rosemary, thyme and sage
  • 4 cloves of fresh fresh garlic, chopped
  • 2 ½ cups of stock – vegetable or chicken
  • 125ml or ½ cup of red wine – Chianti or Sangiovese
  • 1 tbsp tomato paste
  • 2 tbsp butter
  • 500g pappardelle, fresh or dried


  1. Press play on your Tuscany Radio. Heat stock in a small saucepan over low heat and add the dried porcini mushrooms. Simmer to rehydrate. Set a timer for 10 minutes.
  2. Meanwhile, add 1 tbsp of olive oil and the butter to a large deep pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, zucchini, capsicum and herbs, and saute for 10-15 minutes until softened but not browned. When the stock timer goes off, take off heat.
  3. Add the garlic to the vegetables and continue to toss through until the garlic is aromatic. Add the cherry tomatoes and wine and simmer for a couple of minutes, until reduced slightly.
  4. Scoop the mushrooms out of the stock and chop finely, then add them to the mixture along with the tomato paste until stirred through. Add the stock.
  5. Simmer uncovered for 35 minutes, then uncovered for another 10 as you cook the pappardelle until al dente.
  6. Combine the pasta with vegetable ragu and serve immediately with shaved parmesan.

Buon Appetito!

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