Description
Mushroom ragu is a bold, rich, flavor-packed sauce recipe for your favorite pasta, polenta, gnocchi, or lasagna. Perfect for everyday family dinners.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 10 leaves fresh basil
- 12 ounces pasta (fettuccine)
- parmesan cheese (optional)
Instructions
- PREPARE THE VEGETABLES: Coarsely chop 2 pounds mushrooms with a knife or in a food processor. If you use a food processor, pulse mushrooms in 3 or 4 batches. Set aside in a bowl. Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk celery with a knife or pulse them in a food processor.
- MAKE THE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil oil in a large skillet or Dutch oven. Add the chopped vegetables and sauté for 5 minutes, stirring often. Now, add 3 cloves garlic (grated), ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato paste Sauté for 3 more minutes until the tomato paste turns darker.
- ADD THE MUSHROOMS: Add the chopped mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepper Cook on medium-high heat for about 20 minutes, or until all water from the mushrooms has evaporated. Stir in 1 tablespoon balsamic vinegar, then turn the heat off, taste, and adjust for salt.
- SERVING SUGGESTIONS: Cook 12 ounces pasta in a large pot of salted boiling water as per package instructions. When the pasta is al dente (cooked but with a bite), reserve one cup of pasta cooking water and drain the pasta. Add the pasta to the pan with the ragu, add ¼ cup of pasta water. Toss on medium heat for a few seconds until the pasta and the sauce are well combined. Serve with 10 leaves fresh basil, a drizzle of olive oil, and grated or shaved parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for four days. Can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Sauce
- Method: Sautéing
- Cuisine: American Italian
Nutrition
- Serving Size: 1 serving
- Calories: 489 kcal
- Sugar: 15 g
- Sodium: 886 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: mushroom ragu, mushroom bolognese, meatless pasta sauce, vegetarian dinner