The key to a flavorful ragu is a good sauté. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onions, garlic, carrots, and celery, cooking until they soften and the onion turns translucent.

Add the sliced Portobello mushrooms and cook until they release their juices and begin to brown, stirring occasionally.

Next, pour in the crushed tomatoes and 1/2 cup vegetable broth. Stir in dried oregano, thyme, salt, and pepper. Reduce the heat to low, cover the skillet, and simmer the ragu for about 20–25 minutes. Stir occasionally to ensure the flavors meld beautifully. 🍅

While your ragu simmers, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions, or until al dente. Once cooked, drain and set aside. 🍝

Once your ragu has thickened and become wonderfully aromatic, taste it and adjust the seasoning if needed.

Add the cooked pappardelle pasta to the skillet, gently tossing to coat every ribbon in the rich mushroom sauce. 🍄

Time to plate your creation! Serve the pasta hot, garnished with fresh basil leaves and a sprinkling of Parmesan cheese if desired. The rustic simplicity of this dish lets its flavors shine. Enjoy! ✨