Mushroom and Thyme Ragu with hand torn pasta

This turned out really good! It is something I will be making again. The only changes I would make are I would use linguine or fettuccini noodles instead of the lasagne noodles. Only because they are cheaper and you get more. : )


2 T oil
2 T butter
1 onion chopped
2 cloves of garlic chopped
3 portabella mushrooms, chopped into 1 inch pieces
6 oz button mushrooms
5 oz cremini mushrooms
3 thyme sprigs I used marjoram and parsley
1 cup red wine (I used a Chianti)
1 cinnamon stick
1 cup of beef stock
1 cup diced tomatoes with juice. I used canned because that’s what I had on hand.

14 oz fresh lasagne sheets torn into strips
fresh grated parmesan cheese

• Heat butter and oil over medium heat add onions and garlic. Cook until onions are soft.
• Turn up heat to high and add mushrooms and thyme. Cook for 8-10 minutes stirring often.
• Add wine and cinnamon and boil for 5 minutes. Add stock, tomatoes and simmer for 35-40 minutes.
• Remove cinnamon stick. 
• Season before serving over the cooked pasta top with parmesan cheese.