Pappardelle with Bean‑Mushroom Ragout

Ingredients

• 30 g dried porcini mushrooms
• 1 glass (400ml) forest mushroom stock
• 175 g onions
• 2 Garlic cloves
• 2 tbsp butter
• 2 tbsp Tomato paste
• 2 tbsp balsamic vinegar
• 2 tbsp raisins
• 2 tbsp capers
• Salt
• freshly ground pepper
• 40 g chopped hazelnuts
• 200 g beef tenderloin
• 1 bundle flat parsley
• 500 g broad beans
• 2 tbsp oil
• 500 g pappardelle
• 40 g Parmesan

Instructions

1. 1.

   Simmer mushrooms in stock for 10 minutes. Strain through a sieve, reserve the stock, finely chop the mushrooms. Peel and dice onions and garlic. Heat butter, sauté mushrooms and garlic. Stir in tomato paste, vinegar and mushroom stock; reduce to half. Mix in raisins and capers. Season with salt and pepper.

2. 2.

   Toast hazelnuts in a dry pan. Dice beef tenderloin very small. Rinse parsley, shake dry, finely chop. Rinse beans, trim ends, cut into 3‑4 cm pieces. Boil beans in salted water for about 8‑10 minutes.

3. 3.

   Season beef lightly with salt and pepper. Heat oil. Fry beef for 5 minutes. Drain beans; combine beef and beans with the sauce. Taste again. Stir in parsley and two‑thirds of hazelnuts.

4. 4.

   Cook pappardelle in plenty of salted water according to package directions until al dente. Drain and let rest. Serve ragout over pasta, sprinkle remaining hazelnuts on top. Offer grated parmesan extra.