Cook Pappardelle: Bring a large pot of salted water to a boil. Cook pappardelle pasta until al dente, usually 6-8 minutes. Reserve pasta water, drain, and set aside.

Sauté Aromatics: Heat olive oil in a large skillet. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute.

Cook Mushrooms: Add sliced mushrooms, raise heat, and cook until golden brown, about 5-7 minutes.

Prepare Sauce: Reduce heat, stir in crushed tomatoes, oregano, thyme, salt, and pepper. Simmer for 10-15 minutes.

Combine Pasta: Add cooked pasta to the skillet and toss with the ragu, using reserved pasta water as needed.

Serve: Plate the pappardelle and garnish with fresh basil and grated Parmesan. Serve hot.