Unstuffed Shells with Mushroom Ragu
MAKE THIS WITH: Le Creuset 6.5-qt. Deep Round Oven
Ingredients:
3 tablespoons olive oil
1 medium red onion, finely chopped
2 tablespoons finely minced garlic
16 ounces button or cremini mushrooms, thinly sliced
8 ounces shiitake mushrooms, thinly sliced
6 ounces portobello mushroom caps, finely chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups vegetable broth, divided
1/2 cup red wine
28 ounces canned crushed tomatoes
1 teaspoon fine kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
3 tablespoons unsalted butter
16 ounces jumbo pasta shells, cooked in salted water and drained
For topping:
Ricotta cheese, to taste
Freshly grated Parmesan cheese, to taste
Fresh parsley or basil, to taste
Directions:
In a Le Creuset 6.5 Qt Deep Round Dutch Oven over medium heat, heat oil and saute shallots, 5 minutes. Add garlic and stir occasionally for 2-3 minutes. Add mushrooms and 1/4 cup vegetable broth. Stir well and cook until the mushrooms are softened and cooked down – about 8-10 minutes.
Add tomato paste and flour to the pot and stir well. Add remaining broth, red wine, crushed tomatoes, salt and pepper. Stir well, then bring to a boil. Reduce heat to medium-low and stir in fresh herbs.
Cover and simmer over low heat, 20 minutes, stirring every 5 minutes. Uncover and continue cooking about 20 more minutes, stirring occasionally.
Meanwhile, cook pasta in salted water according to package directions. When ragu is finished cooking, remove from heat. Stir in butter and cooked jumbo shells. Serve hot, dolloped with ricotta cheese and sprinkled with Parmesan and additional herbs, if desired.