I know ragu is traditionally a meat-based sauce but I think these mushrooms are ‘meaty’ enough to consider this sauce a ragu. Combined with homemade semolina pappardelle, this was a home run hit for dinner. My sauce started with a combination of baby portobello and button mushrooms.
![](http://1.bp.blogspot.com/_kufElHa-EkM/SZ2Tbte_1sI/AAAAAAAABuA/n7icS5z9tEg/s400/04garliconion.jpg)
![](http://3.bp.blogspot.com/_kufElHa-EkM/SZ2SeMtvHMI/AAAAAAAABs4/5WV79lkkprY/s400/09tomatopaste.jpg)
![](http://2.bp.blogspot.com/_kufElHa-EkM/SZ2SeIwuSwI/AAAAAAAABsw/geBI4WSvr_I/s400/10ragu.jpg)
Yummm!
This looks delicious Greg. I would be very happy with a dinner like that! Very nice.
a lot of italian food and asian food on your blog. i should learn how to cook from you. ryuji said being good at cooking is being good at chemistry.
Greg, I love it when men cook! This dish looks extraordinarily good! My kind of food! And the pappardelle are hand made? Wow!