Porcini Ragù (Porcini Mushroom Bolognese)

Updated Feb. 26, 2025

Recipe Overview

  • Total Time: 45 minutes

  • Prep Time: 10 minutes

  • Cook Time: 35 minutes

  • Servings: 4–6 (adjust pasta-to-sauce ratio for larger groups)

Ingredients

  • 1½ ounces (40 grams) dried porcini mushrooms

  • Boiling water (for soaking porcini)

  • Fine sea salt and freshly ground black pepper

  • ¼ cup extra virgin olive oil (plus additional for serving)

  • 3 garlic cloves, very finely minced

  • ½ teaspoon crushed red pepper flakes (adjust to taste)

  • ½ cup finely chopped fresh parsley (stems and leaves, plus extra for garnish)

  • 1½ tablespoons tomato paste (concentrated, no lumps)

  • 9 ounces (250 grams) dried tagliatelle (or wide, flat pasta)

  • 1½ ounces (¾ cup loosely packed) Parmesan cheese, very finely grated (plus extra for serving)

  • 3 tablespoons heavy cream (35% fat, for richness)

Step-by-Step Preparation

Step 1: Rehydrate Porcini & Prep Pasta Water

In a medium bowl, submerge dried porcini with boiling water to cover by 1 inch. Let soak for 10 minutes to fully rehydrate. Meanwhile, bring a medium pot of salted water (1–2 tsp salt per quart) to a rolling boil. Drain porcini, reserving 5 tablespoons of the aromatic soaking liquid. Finely chop porcini to a "meat-like" consistency (use a sharp knife or food processor) and set aside.

Step 2: Sauté Aromatics

In a large, heavy-bottomed sauté pan, heat olive oil over medium-low heat. Add minced garlic, crushed red pepper, parsley, and ¼ tsp salt. Gently sauté for 5 minutes (stir occasionally) until garlic is translucent and lightly golden (avoid browning). Reduce heat to low if garlic threatens to burn.

Step 3: Build Mushroom Base

Increase heat to medium-high. Add chopped porcini and tomato paste, stir-frying for 3 minutes to caramelize mushroom sugars. Season with 1–1½ tsp freshly ground black pepper (≈50 twists). Set aside temporarily to boil pasta.

Step 4: Cook Pasta Al Dente

Cook tagliatelle in boiling salted water per package instructions (typically 8–10 minutes). Test for al dente: firm bite with slight resistance. Drain, reserving 1¾ cups pasta water (starchy residue thickens the sauce).

Step 5: Simmer Sauce with Liquid

Return the mushroom mixture to medium-high heat. Add 1½ cups reserved pasta water and 5 tbsp porcini soaking liquid. Simmer 3 minutes to concentrate flavors.

Step 6: Emulsify with Cheese & Cream

Add half the Parmesan, stir until melted. Incorporate remaining cheese, then reduce heat to medium. Add cream and drained tagliatelle. Toss vigorously for 1–2 minutes until sauce coats pasta (add 1 splash pasta water if too thick).

Step 7: Serve Immediately

Plate hot, drizzle with extra olive oil, and top with generous Parmesan and parsley.

Chef’s Tips & Community Variations

(From user feedback and creative adaptations)

  • Umami Boost: Replace salt with 4 rinsed anchovy fillets for intense savoriness.

  • Time-Saving: Start soaking porcini while heating pasta water—overlap steps to cut 10–15 minutes.

  • Protein Upgrade: Add 1 cup ground beef/pancetta during Step 6 (brown until cooked).

  • Brightness: Finish with ½ lemon squeeze for acidity that balances richness.

  • Alternative Mushrooms: Mix dried shiitake/oyster mushrooms (2:1 ratio) for complexity.

Note: The al dente pasta ensures texture; undercooking causes sogginess, overcooking leads to mush. Adjust cream/parsley to taste.

“This recipe is a game-changer—my family scraped the pan!” (User feedback)

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