Hazelnut and mushroom ragu with pasta
100%
1
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
40
High
Nutrition per serving
Calories878.5 kcal (44%)
Total Fat46 g (66%)
Carbs88.6 g (34%)
Sugars7.5 g (8%)
Protein21.2 g (42%)
Sodium295.2 mg (15%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

150gshelled hazelnuts
or cobnuts, lightly toasted in a pan

4 Tbspolive oil

1onion
peeled and very finely diced

1carrot
trimmed and very finely diced

1celery stalk
trimmed and very finely diced

salt

1 sprigfresh rosemary
bushy

2bay leaves
crushed but whole

250mlred wine
glass

1dried red chilli
small, or fresh

0.5 x 200gtin whole tomatoes
or chopped

butter

400gmixed mushrooms
sliced

1garlic clove
peeled and minced

400gegg tagliatelle
or linguine

grated parmesan
to serve, optional
Instructions
Step 1
Using a knife or food processor, cut or pulse the nuts until they have a rough, sandy texture. Working in a heavy-based pan or casserole, warm the olive oil and soften the diced vegetables with a pinch of salt, plus the rosemary and bay leaves for about five minutes. Add the nuts and cook, stirring, for five minutes more.
Step 2
Raise the heat slightly, add the wine and leave everything to bubble for a while, then add the chilli, tip in the tomatoes, season with salt if necessary, and simmer over a low heat for 45 minutes.
Step 3
Meanwhile, melt the butter in a frying pan and, once it’s foaming, add the sliced mushrooms and cook until they collapse and are just starting to take on some colour. Pull the pan off the heat, add the minced garlic, then tip the lot, along with any pan juices, into the simmering ragu. Cook for another 15 minutes, until the ragu is dense and tasty, then adjust for salt, if need be.
Step 4
Boil the pasta in well-salted water according to the packet instructions, then drain and lift directly into the ragu pan. Add grated parmesan, if you like, then toss well and serve immediately.