Chanterelle Ragu al Bosco - A wild forest Bolognese with rich earthy flavors

Step off the beaten path and into the heart of the forest with this rustic twist on a classic Italian ragu. Ground beef is slow-simmered with golden chanterelles, aromatic vegetables, and a touch of wild herbs like thyme and juniper. The addition of crushed tomatoes, rich broth, and a hint of cream brings depth and warmth to the sauce, while sautéed chanterelles on top add a final flourish of woodland charm. Perfect for a cozy dinner or a special seasonal meal, this dish captures the soul of the forest in every bite.

3 - 4 servings

• 300 g ground beef
• 200 g chanterelle + a little for topping
• 1 yellow onion, chopped
• 1 carrot, grated
• 1 dl celery, chopped
• 150 g zucchini, grated (optional)
• 500 g crushed tomatoes
• 1 dl chanterelle broth
• 1 dl bone broth (optional)
• 1 beef stock cube
• 1/4 dl fresh thyme
• 1 - 2 tbsp chinese soy
• 1 - 2 tbsp cream
• 1/2 tsp juniper berries, pounded (optional)
• parmesan, grated (for topping)
• salt 
• black pepper
• butter (for the chanterelle)
• olive oil

Equipment

• Hybrid Nonstick Sauté Pan

Instructions

1. Prep the vegetables:
   Finely chop the onion and celery. Grate the carrot and (optional) zucchini. Clean and roughly chop most of the chanterelles, reserving a few whole for topping. If using, lightly crush the juniper berries.

Cooking the Bolognese

2. Sauté the base:
   Heat some olive oil in a large pan over medium heat. Add the onion, carrot, celery, and (if using) zucchini. Cook until softened.

3. Brown the meat:
   Add the ground beef to the pan. Cook until browned and crumbly.

4. Add the chanterelles:
   Stir in the chopped chanterelles and cook until softened.

5. Deglaze and season:
   Pour in the chanterelle broth and (optional) bone broth. Add the beef stock cube, fresh thyme, soy sauce, and (optional) juniper berries. Simmer gently, allowing the flavors to blend.

6. Add crushed tomatoes:
   Stir in the crushed tomatoes. Let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until thickened.

7. Finish the sauce:
   Stir in the cream. Season with salt and black pepper to taste.

Chanterelle Topping

8. Sauté the topping chanterelles:
   In a small pan, heat some butter. Sauté the reserved chanterelles until golden. Season lightly with salt and pepper.

Serving

9. Cook the pasta:
   Prepare your favorite pasta according to package instructions. Drain and either mix with the sauce or serve with sauce on top.

10. Garnish and serve:
    Top with the sautéed chanterelles and grated Parmesan. Serve hot and enjoy!

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