Tagliatelle with Mushroom Ragù and Red Wine

Why You’ll Love This Recipe

• Deep, woodsy mushroom flavor from a mix of cremini and soaked porcini.
• Slow-simmered ragù finishes silky, clinging perfectly to wide tagliatelle.
• Balanced with thyme, tomato, and a smart splash of red wine for brightness.
• Restaurant-quality results with simple, accessible techniques.

Grocery List

• Produce: Cremini mushrooms, yellow onion, carrot, celery, garlic, fresh thyme (or dried), flat-leaf parsley
• Dairy: Unsalted butter, Parmigiano-Reggiano
• Pantry: Dried porcini, extra-virgin olive oil, tomato paste, crushed tomatoes, low-sodium broth, dry red wine, tagliatelle, bay leaf, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Mushroom Ragù

• 1 oz (28 g) dried porcini mushrooms
• 1 1/2 cups (360 ml) boiling water, for soaking porcini (use 1 cup strained in sauce)
• 2 tbsp extra-virgin olive oil, divided
• 2 tbsp unsalted butter, divided
• 1 lb (450 g) cremini mushrooms, wiped clean and sliced 1/4 inch thick
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 medium carrot, finely diced (about 1/2 cup)
• 2 celery ribs, finely diced (about 1/2 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 cup (240 ml) crushed tomatoes
• 1 cup (240 ml) low-sodium vegetable or chicken broth
• 6 fresh thyme sprigs (or 1 tsp dried thyme)
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Pinch red pepper flakes (optional)

For the Pasta and Finish

• 12 oz (340 g) dried tagliatelle (or 1 lb/450 g fresh; reduce boil time)
• Kosher salt for pasta water (2 tbsp for 4 quarts/3.8 L water)
• 1/2 cup (30 g) finely grated Parmigiano-Reggiano, plus more for serving
• 2 tbsp chopped fresh flat-leaf parsley
• Extra-virgin olive oil, for finishing (about 1–2 tsp)

Optional

• 2 tbsp heavy cream for a richer finish (add off heat)

Step-by-Step Instructions

Step 1: Rehydrate porcini and prep

Place the dried porcini in a heatproof bowl and pour over 1 1/2 cups boiling water. Submerge with a small plate and soak for 20 minutes. Lift out the porcini, squeeze gently, and chop. Strain the soaking liquid through a fine mesh strainer lined with a coffee filter or paper towel to remove grit; reserve 1 cup for the sauce. Meanwhile, finely dice the onion, carrot, and celery; slice the cremini; mince the garlic.

Step 2: Build the soffritto base

Heat 1 tbsp olive oil and 1 tbsp butter in a wide, heavy skillet or Dutch oven over medium heat (about 325–350°F surface temp). Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until soft and lightly golden, 8–10 minutes. Add garlic, thyme, and red pepper flakes (if using); cook 1 minute until fragrant.

Step 3: Brown the mushrooms deeply

Add the cremini mushrooms. Increase heat to medium-high and cook, stirring only occasionally, until they release liquid, evaporate, and take on a deep brown color, 10–12 minutes. Season with 1/2 tsp salt and the black pepper. Stir in the chopped porcini and cook 1 minute more. Push the vegetables to the edges, then add tomato paste to the center and cook, stirring, until brick red and caramelized, 2 minutes.

Step 4: Deglaze, then slow-simmer the ragù

Pour in the red wine and scrape up browned bits. Reduce until syrupy, 2–3 minutes. Add crushed tomatoes, 1 cup strained porcini liquid, broth, bay leaf, and any remaining thyme. Bring to a gentle simmer (small bubbles, about 190–200°F). Partially cover and simmer 40 minutes, stirring occasionally, until glossy, thick, and spoon-coating. Remove bay and woody thyme stems. Taste and adjust salt and pepper.

Step 5: Boil the tagliatelle

Bring 4 quarts (3.8 L) water to a rolling boil (212°F). Add 2 tbsp kosher salt. Cook dried tagliatelle until just shy of al dente, 7–9 minutes (fresh tagliatelle: 2–3 minutes). Reserve 3/4 cup pasta water, then drain.

Step 6: Marry pasta with the sauce

Return the skillet to medium heat. Add the drained pasta to the ragù with 1/4 cup reserved pasta water and the remaining 1 tbsp butter. Toss vigorously for 1–2 minutes, adding more pasta water a splash at a time until the sauce turns silky and clings to the ribbons. Off the heat, sprinkle in the Parmigiano-Reggiano and parsley; toss until glossy and emulsified. If using, swirl in the heavy cream. Finish with a thread of olive oil.

Step 7: Plate and serve

Twirling with tongs, mound pasta into warm shallow bowls. Spoon extra ragù on top. Shower with more Parmigiano and cracked pepper. Serve immediately.

Pro Tips

• Brown, don’t steam: Cook mushrooms in a wide pan and avoid crowding so they sear instead of steam.
• Filter the porcini liquid: Strain through a coffee filter to remove grit—it’s pure umami you want, not sand.
• Reduce the wine fully: Let it turn syrupy before adding liquids for a rounded, non-alcoholic finish.
• Emulsify at the end: Off heat, add cheese and a splash of pasta water to achieve a glossy, clinging sauce.
• Fresh vs. dried pasta: If using fresh tagliatelle, boil only 2–3 minutes and add gently to avoid breakage.

Variations

• Smoky pancetta: Render 3 oz diced pancetta first; use its fat with the oil and butter for the soffritto.
• Creamier finish: Replace 1/2 cup broth with 1/2 cup cream, added during the last 5 minutes of simmering.
• Vegan: Use olive oil only, skip butter and cheese, and finish with 1–2 tsp white miso and nutritional yeast.

Storage & Make-Ahead

The ragù can be made up to 4 days ahead and refrigerated in an airtight container, or frozen for 2–3 months. Reheat gently, thinning with a splash of water or broth. Cook pasta just before serving for best texture. Leftover assembled pasta keeps 1–2 days; reheat with a splash of water over low heat, stirring to re-emulsify.

Nutrition (per serving)

Approximate: 620 calories; 24 g fat; 78 g carbohydrates; 20 g protein; 7 g fiber; 820 mg sodium.