Portobello and Walnut Ragù with Tagliatelle

Ingredients

• 400g tagliatelle (egg-free)
• 400g portobello mushrooms, finely chopped
• 100g walnuts, finely chopped
• 1 yellow onion, diced
• 3 garlic cloves
• 200ml red wine
• 400g crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• Thyme, rosemary
• Olive oil
• Salt, black pepper
• Fresh basil

Method

1. 11. Finely chop the mushrooms and walnuts to a mince-like consistency.
2. 22. Sauté onion and garlic in olive oil. Raise heat, add mushrooms and walnuts. Cook 8 minutes until dark.
3. 33. Stir in tomato paste and soy. Pour in red wine, reduce.
4. 44. Add tomatoes, balsamic and herbs. Simmer 20 minutes until thick.
5. 55. Cook the pasta. Toss in the ragù. Top with basil.