John Kanell's Wild Mushroom Bolognese with Hand-Cut Pappardelle

20 minsPrep Time
1 hrCook Time

1 hr 20 minsTotal Time


For pappardelle

  • 1 cup (120g) All-purpose flour, plus more for dusting
  • 1 cups (167g) semolina flour (can substitute with all-purpose)
  • 3 Units Large eggs
  • 1 Tbs Extra-virgin olive oil
  • 1/2 Tsp Kosher salt, plus more for cooking the pasta

Mushroom Bolognese

  • 4 Slices Thick-cut bacon, diced
  • 2 Tbs Extra-virgin olive oil Plus more if needed
  • 2 Cups (110g) diced yellow onion
  • 2 cups (250g) peeled and diced carrot
  • 2 tbs Kosher salt
  • 1 Tbs freshly ground black pepper
  • 12 Oz (338g) portobello mushrooms gills removed and diced
  • 8 Oz (225g) cremini or oyster mushrooms Diced
  • 2 Tbs Minced fresh garlic From about 6 cloves
  • 2 (4.5-oz/128g) Tomato paste
  • 1 Cup (240ml) dry red wine (240ml) Such as Chianti
  • 1 Cup (240ml)Chicken or vegetable broth
  • 1/3 Cup (80ml) heavy cream
  • Grated parmesan cheese For serving
  • Chopped fresh parsley



• In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt. Make a deep

well in the center.

• Crack the eggs and add the olive oil into the well. Using a fork, start in the center and beat just

the eggs and olive oil together. Slowly work your way to the edges of the well and begin

incorporating the flour.

• Once most of the flour is incorporated and becomes too heavy to work with the fork, begin

kneading the dough by hand until a cohesive dough forms.

• Transfer the dough to a lightly floured counter. Continue kneading by hand, adding more flour

as needed to keep it from sticking to you or the counter, until the dough is smooth and elastic,

5 to 10 minutes. (The dough should bounce back when poked with your finger.)

• Wrap the dough tightly with plastic wrap and let stand at room temperature for at least 30

minutes or up to 4 hours.


• In a large Dutch oven over medium heat, add the bacon, if using, and olive oil and cook,

stirring occasionally until the bacon is browned and crisp.

• Add the onions, carrots, 1 teaspoon of the salt, and ½ teaspoon of the pepper and cook,

stirring occasionally, until the vegetables have softened, 8 to 10 minutes. (You may add

another tablespoon or two of oil if not using the bacon.)

• Add the mushrooms, garlic, 1 teaspoon of the salt, and 1 teaspoon of the pepper.

• Cook, stirring often, until the mushrooms release their liquid and start to brown, about 5


• Add the tomato paste and stir to coat the mushrooms.

• Cook, stirring constantly, until the tomato paste is fragrant