Mushroom Ragu with Rigatoni Pasta

Begin by preparing your vegetables: finely chop the brown onion, carrot, garlic, fresh rosemary, and fresh thyme. Slice the giant white mushrooms. Set aside.

Heat olive oil in a large pan over medium heat. Add the chopped onions, carrot, and garlic. Sauté until they begin to soften and become fragrant, about 5 minutes.

To the pan, add the sliced mushrooms. Cook until they start to release their juices and become golden brown, approximately 10 minutes.

Stir in the tomato paste, finely chopped rosemary, and thyme. Cook for another 2 minutes to combine the flavors.

Pour in the vegetable stock and bring the mixture to a simmer. Allow it to simmer gently for about 15 minutes to thicken slightly and develop the flavors.

While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.

Once the sauce has thickened, reduce the heat to low and stir in the cream and butter until well combined and the sauce is creamy. Season with salt and pepper to taste.

Add the cooked rigatoni to the sauce, gently tossing to ensure the pasta is evenly coated.

Serve the mushroom ragu with rigatoni on plates, topped with dollops of ricotta, shaved Parmesan cheese, and a sprinkle of finely chopped fresh mint for garnish.