Ingredients

Method

• 2 T olive oil
• 5 Bay leaves
• 5 g Thyme or rosemary
• 1 onion, finely chopped
• 1 stick, celery, finely chopped, plus the leaves
• 500 g brown mushrooms, torn or sliced
• sea salt and freshly ground black pepper, to taste
• 3 cloves garlic
• 2 T tomato paste
• 1 x 400 g can chopped tomatoes
• ½ cup vegetable stock
• 60 g Woolworths pitted Kalamata olives in brine, roughly chopped, plus 1 T brine
• 40 g Woolworths sundried tomatoes, chopped plus 1 T brine
• 300 g Woolworths fresh fettuccine, cooked al dente
• Parsley, to garnish
• For the salad, toss:
• 1 small head radicchio or red chicory
• 1 stick celery, sliced
• a squeeze lemon juice
• 1 T olive oil

Method

Ingredients

1. Heat the olive oil in a large pan. Add the onion, celery and herbs and cook over a medium heat until softened, about 5 minutes.

2. Add the mushrooms, season and cook until golden and any moisture has evaporated, about 10–12 minutes.

3. Crush the garlic with sea salt to make a paste, then stir into the pan and cook for 1 minute.

4. Stir in the tomato paste, add the canned tomatoes and stock and simmer gently for 15–20 minutes until thickened.

5. Stir in the olives and sundried tomatoes and their brine and adjust the seasoning.

6. Serve the ragù over the cooked fettuccine with the salad on the side.

Cook’s note: Make a double batch of the ragù – it’s fantastic spooned over toast or turned into a pie filling with a puff pastry lid.

Find more Italian recipes here. 

Videographer: Barry de Villiers
Photographer: Jan Ras
Stylist: Abigail Donnelly
Food assistant: Jacqui Burgess and Bianca Jones