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Mushroom Ragu

Mushroom Ragu
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Mushroom Ragu is a comforting, hearty sauce that brings warmth and flavor to any meal. This rich, plant-based sauce is perfect for busy weeknights when you need a quick yet delicious dinner option. In just 30 minutes, you can create a savory ragu that’s versatile enough to serve with your favorite pasta, polenta, or even layered in a lasagna. Made with wholesome ingredients like fresh mushrooms and aromatic herbs, this dish caters to the whole family, making it a beloved staple in your kitchen. Enjoy the cozy vibes and indulge in every bite of this delightful Mushroom Ragu!

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 (or more to taste)
  • ⅛ teaspoon black pepper
  • 1 tablespoon balsamic vinegar (or more to taste)
  • 10 leaves fresh basil
  • 12 ounces pasta (fettuccine is our favorite)

Instructions

  1. Coarsely chop mushrooms and set aside. Dice onion, carrots, and celery.
  2. In a large skillet, heat olive oil over medium heat. Sauté chopped vegetables for about 5 minutes until softened.
  3. Add garlic, rosemary, bay leaves, and tomato paste; cook for an additional 3 minutes.
  4. Stir in mushrooms with salt and pepper; cook on medium-high heat for about 20 minutes until thickened. Add balsamic vinegar and mix well.
  5. Cook pasta according to package directions; reserve some cooking water before draining.
  6. Combine drained pasta with ragu, adding reserved water for creaminess. Garnish with fresh basil.

Nutrition

Find it online: https://familyrecipesdaily.com/mushroom-ragu/