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Mushroom Ragu

Mushroom Ragu
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Indulge in the warmth and comfort of this Mushroom Ragu, a rich and flavorful sauce that’s perfect for pasta, polenta, or as a hearty filling for lasagna. This recipe celebrates the earthy flavors of mushrooms combined with aromatic vegetables and herbs, creating a dish that’s not only quick to prepare—ready in just 30 minutes—but also family-friendly and versatile.

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

  1. Coarsely chop the mushrooms and set aside. Chop the onion, carrots, and celery.
  2. In a large skillet, heat olive oil over medium heat. Add chopped vegetables and sauté for 5 minutes until softened.
  3. Stir in minced garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes.
  4. Add mushrooms along with salt and black pepper. Cook on medium-high heat for about 20 minutes or until water from mushrooms evaporates.
  5. Stir in balsamic vinegar before removing from heat.
  6. Cook your pasta according to package instructions. Combine cooked pasta with ragu in the skillet, adding reserved pasta water if necessary.

Nutrition

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