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Mushroom Ragu

Mushroom Ragu
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Indulge in the comforting embrace of Mushroom Ragu, a hearty sauce bursting with rich flavors and delightful aromas. This delectable dish is not only quick to prepare, taking just 30 minutes, but it’s also versatile enough for weeknight dinners or special occasions. Whether served over your favorite pasta, polenta, or incorporated into lasagna, this mushroom ragu will impress even the pickiest eaters. Made with simple and wholesome ingredients, you’ll find it perfect for meal prep, as it tastes even better the next day. Get ready to elevate your dinner game with this satisfying and savory sauce!

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 mixed mushrooms (1 pound white, 1 pound brown)
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 10 leaves fresh basil
  • 12 ounces pasta (we use fettuccine; parmesan cheese is optional)

Instructions

  1. Coarsely chop the mushrooms; set aside. Dice onion, carrots, and celery.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté chopped vegetables for 5 minutes until softened.
  3. Add grated garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
  4. Stir in chopped mushrooms, season with salt and pepper, and cook on medium-high for about 20 minutes until moisture evaporates.
  5. Mix in balsamic vinegar; adjust seasoning as needed.
  6. Cook pasta according to package instructions; drain and toss with ragu using reserved pasta water.

Nutrition

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