Ingredients
| ¼ cup olive oil, plus extra to serve | |
| 3 medium onions, thinly sliced | |
| 6 cloves garlic, grated | |
| 300g brown button mushrooms, sliced | |
| ½ cup dry white wine | |
| 2 tablespoons flour | |
| 3 cups beef stock (or vegetable stock) | |
| 350g dried casarecce pasta or other short-cut pasta | |
| 1 cup water | |
| 3 tablespoons fresh thyme |
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Instructions
| 1. | Heat the oil in a large, heavy-based saucepan over a medium heat. |
| 2. | When the oil is shimmering, add the onions and a generous pinch of salt. |
| 3. | Cook, stirring frequently, until deeply caramelised, about 25-30 minutes. |
| 4. | Add the garlic and mushrooms and sauté for 5-8 minutes, or until the mushrooms begin to soften and are cooked. |
| 5. | Add the wine and stir to deglaze the pan, letting the wine bubble up and scraping the base of the pan with a wooden spoon. |
| 6. | Stir for about 2 minutes until the wine has evaporated and then add the flour and cook for 2-3 minutes. |
| 7. | Pour in the stock, bring to the boil, add the dried pasta and cook on a medium heat for 8-10 minutes, or until the pasta is nearly al dente and you have a rich, brown onion sauce. |
| 8. | Keep in mind that different pasta shapes will have different cooking times, so this is where the 1 cup of water comes in: towards the end keep checking if the pasta is al dente and that you have enough sauce – keep adding the water until you have the desired sauce consistency and the pasta is al dente. |
| 9. | Now add the thyme. Once plated, dress with a little olive oil. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain