Entree: Antarctica – Central Culinary Region – Polar Bear Ragu (Hearty white-bean and mushroom ragù inspired by polar-region flavors)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried cannellini beans, soaked overnight and drained
- 3 tbsp (45 ml) olive oil
- 4 oz (115 g) pancetta or smoked bacon, diced
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 3 medium carrots, diced (about 6 oz / 170 g)
- 3 stalks celery, diced (about 5 oz / 140 g)
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 1 lb (454 g) king oyster or cremini mushrooms, coarsely chopped
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry white wine (optional)
- 4 cups (960 ml) low-sodium vegetable stock or water
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) heavy cream or unsweetened plant cream (optional, for finishing)
- 1 lb (454 g) pappardelle or wide egg pasta, cooked according to package instructions
- Chopped fresh parsley, for garnish

Instructions

1. In a large heavy pot, heat 2 tbsp (30 ml) olive oil over medium heat. Add pancetta and cook until fat renders and pieces are golden, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil to the pot. Sauté onion, carrots, and celery until softened, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Add chopped mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 8–10 minutes.
4. Stir in tomato paste and cook 2 minutes. Deglaze with white wine if using, scraping any browned bits from the bottom. Reduce wine by half, about 2–3 minutes.
5. Return pancetta to the pot. Add soaked and drained cannellini beans, vegetable stock, rosemary, thyme, bay leaves, lemon zest, salt, and pepper. Bring to a boil, then reduce to a low simmer.
6. Cover partially and simmer gently for 60–90 minutes, stirring occasionally, until beans are tender and the ragù is thick and savory. Add more stock or water if it becomes too thick.
7. Remove rosemary stems, thyme sprigs, and bay leaves. Stir in cream if using and adjust seasoning with additional salt and pepper to taste.
8. Serve the ragù over cooked pappardelle or mashed root vegetables. Garnish with chopped parsley and an extra drizzle of olive oil.