Vegetarian Ragu

Ingredients

• 2 tbsp olive oil
• 500g Mushrooms quartered
• 1 red pepper sliced
• 1 yellow pepper sliced
• 2 carrots chopped
• 1 stalk celery chopped
• 1 medium sized onion finely chopped
• 8 cloves garlic finely chopped
• 2 tbsp tomato paste
• 225ml red wine
• 250ml vegetable stock
• 800g tinned chopped tomatoes
• 2 bay leaves
• 1 sprig fresh rosemary destemmed
• 6 sprigs fresh thyme destemmed
• Salt and pepper
• 600g Pappardelle Pasta 
• 200g parmesan grated
• 120ml heavy cream

Method

1. Add the 2 tbsp olive oil to the pot over a medium heat.
2. Add your onion, carrots, mushroom, peppers and celery and season well with some salt.
3. Cook for about 15 minutes,stirring occasionally, until the veg is soft. 
4. Stir in the garlic and cook for 3 minutes.
5. Add your tomato paste and mix it all together well.
6. Slowly add your red wine into the pot.
7. Let the wine reduce by half.
8. Add your stock.
9. Stir it all well.
10. Add your tins of chopped tomatoes, rosemary and thyme.
11. Stir well again.
12. Put your lid on your vessel and leave it simmer for 30-45 minutes. 
13. Begin making your pasta.
14. Pot of ragu can stay over a very low heat to stay warm.
15. Fill a large pot with cold water and add salt generously.
16. Bring to the boil.
17. Add in your pappardelle, reading cooking instructions on the packet and taking 1 minute 30 seconds off suggested time. But check the pasta yourself.
18. You want it nicely al dente.
19. Before draining your pasta remove 200ml of the pasta water from the pot and set aside.
20. Carefully drain the pasta and set aside.
21. As the pasta is finishing,  bring the pot of ragu back to a simmer.
22. Stir in your heavy cream and 100g parmesan.
23. Reduce to low and continue to simmer for 10 minutes.
24. Stir occasionally.
25. Add your pasta and your pasta water to your simmering pot.
26. Toss it to coat the pasta as much as possible.
27. Let simmer for another 5 minutes again, stirring occasionally.
28. You want the pasta and the ragu to be sticking to each other.
29. Portion it out into individual bowls and use the extra 100g grated parmesan to sprinkle on top.
30. Enjoy.