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CLOSEAll-In-One Mushroom Ragù Spaghetti With Caprese Salad inspired by Goodfellas (1990)
Goodfellas (1990), Henry and his fellow inmates get creative with garlic in prison. (1 hour, 20 mins, 02 seconds)
Feast like Goodfellas with this garlicky mushroom ragù. You’ll cook spaghetti in a rich tomato sauce, pack it with chestnut mushrooms and serve with a fresh caprese salad. Buon appetito!
Ingredients
For 2 people [double for 4]
- 1 tomato
- 1 garlic clove
- 125g mozzarella
- 5g basil
- 15ml balsamic vinegar
- 250g chestnut mushrooms
- 32g tomato paste
- 1 tsp dried oregano
- 11g vegetable stock mix
- 190g spaghetti
- 30g grated Italian hard cheese
- 200g finely chopped tomatoes
You’ll also need
- Butter, olive oil, pepper, salt
Cooking instructions 60 mins
For 2 people [double for 4]
Step 1
Before you begin… this recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg. Note: Make sure your dish is oven-proof and safe to use on the hob. Don’t have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil.
Step 2
Now, let’s get started! Preheat the oven to 220°C / 200°C (fan) / gas 7. Boil a kettle and heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat.
Step 3
Grate the chestnut mushrooms, then peel and grate the garlic. Add the grated mushrooms, grated garlic and a knob of butter to the dish. Add the tomato paste and give everything a good mix up.
Step 4
Add the chopped tomatoes, vegetable stock mix, balsamic vinegar, dried oregano and 650ml [1.3L] boiled water and give everything a good mix. Bring to the boil over a high heat, season generously with salt and pepper, then cover with a lid and put the dish in the oven for an initial 30 min – this is your mushroom ragù.
Step 5
After 30 min, remove the mushroom ragù from the oven and give it a good stir. Break the spaghetti in half and add it to the dish, giving everything a good mix up to separate the strands. Return the dish to the oven and cook, covered, for a final 25 min or until the spaghetti is tender – this is your all-in-one mushroom ragù spaghetti.
Step 6
Once the ragù is almost done, drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper. Chop the tomato[es] in half and add them to a bowl. Roughly tear the drained mozzarella and basil leaves over the top. Drizzle with olive oil and season with salt and pepper – this is your caprese salad.
Step 7
To serve, give the all-in-one mushroom ragù spaghetti a good mix up with a fork to separate the strands of pasta and sprinkle the grated Italian hard cheese all over. Serve the caprese salad to the side. Let everyone dig in!
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