Description
Mushroom ragu is a rich, flavor-packed sauce perfect for pasta, polenta, gnocchi, or lasagna. Ready in 30 minutes, this recipe uses simple ingredients for a bold, savory, and comforting dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, minced
- 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 (fettuccine recommended)
- Parmesan cheese, optional, for serving
Instructions
- Coarsely chop mushrooms and set aside.
- Chop onion, carrots, and celery.
- Heat olive oil in a skillet or Dutch oven. Sauté onion, carrots, and celery for 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste. Cook 3 minutes until paste darkens.
- Add mushrooms, season with salt and pepper. Cook on medium-high for 20 minutes until water evaporates.
- Stir in balsamic vinegar. Taste and adjust seasoning.
- Cook pasta according to package instructions. Reserve 1 cup pasta water and drain.
- Add pasta to ragu, toss with ¼ cup pasta water until combined. Serve with basil and optional parmesan.
Notes
- Leave some mushrooms whole for garnish.
- Adjust salt and balsamic vinegar to taste before serving.
- Store leftovers in airtight container for 4 days in fridge; 3 months in freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Sauce
- Method: Stovetop
- Cuisine: American Italian