Description
A cozy and hearty mushroom ragu, perfect for weeknight dinners and packed with rich flavors and wholesome ingredients.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, grated
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown), chopped
- 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 (like fettuccine), with optional parmesan cheese
Instructions
- Prepare the vegetables: Coarsely chop 2 pounds of mushrooms and set aside. Chop 1 large onion, 2 medium carrots, and 1 large stalk of celery.
- Make the flavor base: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until soft. Add the garlic, rosemary, bay leaves, and tomato paste. Sauté for an additional 3 minutes.
- Add the mushrooms and season with salt and pepper. Cook on medium-high heat for about 20 minutes until the water from the mushrooms evaporates. Stir in the balsamic vinegar, taste, and adjust seasoning.
- Serve the ragu: Cook 12 ounces of pasta according to package instructions. Drain and mix with the ragu, incorporating a splash of reserved pasta water. Garnish with fresh basil and olive oil.
Notes
This ragu can be made ahead and stored in the fridge, improving in flavor as it sits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg