Mushroom Ragu
If you’re in search of a warm, comforting dish that doesn’t take hours to prepare, this Mushroom Ragu is your answer! This rich and savory sauce combines earthy mushrooms with a medley of fresh vegetables, making it ideal for pasta, polenta, or as a filling for lasagna. In just about 30 minutes, you can create a hearty meal that’s perfect for busy weeknights or family gatherings. With wholesome ingredients and an easy preparation process, you’ll find yourself returning to this recipe time and again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Italian
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
Instructions
- Chop the mushrooms coarsely along with onion, carrots, and celery.
- In a large skillet, heat olive oil over medium heat; sauté vegetables for about 5 minutes until soft.
- Add garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes.
- Stir in the chopped mushrooms along with salt and pepper; cook on medium-high heat for about 20 minutes until the moisture evaporates.
- Mix in balsamic vinegar to taste before combining the ragu with cooked pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://cookingwithviolet.com/mushroom-ragu/