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Mushroom Ragu

Mushroom Ragu
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If you’re in search of a comforting dish that delivers both warmth and satisfaction, look no further than this Mushroom Ragu. This hearty sauce is crafted from a delightful medley of mushrooms and fresh herbs, making it rich in flavor yet simple to prepare. In just about 30 minutes, you can create a versatile sauce that pairs perfectly with your favorite pasta, polenta, or even as a unique filling for lasagna. This Mushroom Ragu is not only quick to whip up but also offers the flexibility to adapt with various ingredients according to your preference. Once you try it, this recipe is sure to become a staple in your kitchen.

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 or your choice)

Instructions

  1. Coarsely chop the mushrooms and set aside. Dice onion, carrots, and celery into similar-sized pieces.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped vegetables and sauté for about 5 minutes until soft.
  3. Stir in garlic, rosemary, bay leaves, and tomato paste; sauté for an additional 3 minutes.
  4. Add the chopped mushrooms along with salt and pepper; cook on medium-high heat for about 20 minutes until the water from the mushrooms has evaporated.
  5. Finish by stirring in balsamic vinegar, adjusting seasoning as needed.
  6. Cook your pasta according to package instructions; combine with ragu, adding reserved pasta water if necessary.

Nutrition

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