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Creamy Mushroom Ragu with Pappardelle

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

2

Leafy ribs celery from the heart

1 lb

Cremini mushrooms, fresh

4 cloves

Garlic

1

Onion

1 1 ounce package

Porcini mushrooms, dried

2 tbsp

Thyme, fresh leaves

1 1/2 cups

Chicken stock or imagine vegetarian no-chicken broth

1 tbsp

Tomato paste

1 lb

Pappardelle

1/8 tsp

Nutmeg

1/2 tsp

Red pepper

1

Salt and pepper

2 tbsp

Olive oil

2 tbsp

Butter

1/2 cup

Heavy whipping cream

1/2 cup

Parmigiano-reggiano

1/2 cup

Marsala