Aegean Mushroom Ragu Bake

Method

1. Gather and prep everything first: dried pasta, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the mushroom ragu, and cook until deeply browned and aromatic.
4. Stir in the maple syrup along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.