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To make the ragu, place a pan over a high heat. Add the chopped wild mushrooms and sauté to colour and soften for 6–8 minutes. Remove the mushrooms from the pan and set aside.
Add the onion, garlic, celery and carrot to a food processor and blend. Place the pan over a low heat with the olive oil then add the blended veg and sweat for 15 minutes or so.
Add the blended portobello mushrooms and chopped porcini to the pan followed by the tomato purée, tomatoes and the wine. Cook until reduced by half.
Add the oregano, rosemary and Parmesan rind. Stir in the sautéed wild mushrooms.
Taste and season with salt and freshly ground black pepper. Stir in the butter and serve with the cooked pappardelle, with a grating of fresh Parmesan over the top.