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Genovese mushroom ragu
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5 from 28 votes

Genovese mushroom ragu with trofie pasta.

Known as 'tocco de funzi' in the local dialect, this is a delicious and easy porcini mushroom pasta recipe from Liguria. You can use fresh or dried porcini and add other mushrooms too.
Prep Time30 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian, Liguria, Mediterranean, Northern Italy
Keyword: authentic Italian pasta recipe, cep, Liguria, mushroom pasta, mushrooms, porcini, trofie, wild mushrooms
Servings: 4
Author: Jacqueline


  • 400 g trofie pasta (14oz) or other pasta like tagliatelle
  • 300 g fresh porcini (ceps) (10oz) or 30 g dried porcini
  • 250 g fresh champignon mushrooms (9oz) or other fresh mushrooms
  • 1 onion peeled and finely chopped
  • 1-2 garlic cloves peeled and finely chopped
  • 1 handful fresh parsely washed and finely chopped
  • 2 bay leaves
  • 1 sprig fresh rosemary chopped
  • 200 g plum tomatoes (7oz) blanched, peeled and chopped
  • 250 g tomato passata (9oz)
  • 1/2 glass dry white wine
  • salt for pasta and to taste
  • freshly ground black pepper. to taste


  • If using dried porcini, soak them in a bowl of hot water for about 30 minutes.
  • If using other mushrooms as well (or fresh porcini) clean them by brushing the dirt off them and then chop into small pieces.
  • Peel and chop the onion very finely and place it in a heavy skillet or pan with a little olive oil. Cook until the onion becomes translucent. Add the mushrooms after having cleaned and roughly cut them if fresh, or after soaking them in hot water.
  • Chop the garlic, rosemary and parsley, then add to the mushrooms; after a few minutes, pour in half a glass of white wine and allow the alcohol to evaporate.
  • Blanch the tomatoes in boiling water then peel and chop them and add them to the pan.
  • Add salt to taste and bay leaves.. If using passata too, add it once the fresh tomatoes have started to soften. Stir and continue cooking for about 30 minutes.
  • If the sauce seems dry add some of the porcini soaking water (after straining it) or if using only fresh mushrooms, you can add some of the pasta cooking water once the pasta is almost ready.
  • Meanwhile put a large pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
  • Drain the pasta and add to the sauce. Mix well and add more fresh parsley and ground black pepper. Serve with some grated Parmigiano Reggiano if required.


This recipe can be made with fresh or dried porcini (ceps) together with other fresh mushrooms if you prefer. You can use only fresh peeled tomatoes or add some passata too. Traditionally the pasta would be tagliatelle or ravioli. I used trofie but you can use penne or other pasta of your choice!