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Parmigiano Reggiano chicken meatballs with polenta

40 minutes

Air-fryer recipes

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10- 12 minutes

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2 hours 15 minutes

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Prawns and

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Beef recipes

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Italian recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Mushroom ragù with Kalamata olives and fettuccine

By Abigail Donnelly

Serves 4

Difficulty Medium

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

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

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

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Parmigiano Reggiano chicken meatballs with polenta

Air-fried fish with sundried tomato filling

Grana Padano broth with roasted Romanesco cauliflower

Duck breasts with blueberry-and-tarragon sauce

Pickle martini

Spicy prawn and mussel stew with butter-toasted ciabatta

Trout with harissa chickpeas and warm artichoke salad

Black pepper fried squid with caper salt and French-style mayo

Hot-smoked salmon with cacio e pepe cream

Pan-fried hake on pea purée

Polpette panata with battered brinjals

Mushroom ragù with Kalamata olives and fettuccine

Mushroom ragù with Kalamata olives and fettuccine

Ingredients

Method