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Mushroom Ragu

Mushroom Ragu
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If you’re in search of a comforting and delicious dish for a busy weeknight, this Mushroom Ragu is your answer. With its rich flavors and hearty texture, this sauce will elevate your meals in just 30 minutes. It’s perfect for feeding the family or impressing guests at dinner. Versatile enough to pair with pasta, polenta, or as a filling for lasagna, it brings warmth and satisfaction to any table. Made with simple and wholesome ingredients, this recipe is a delightful way to enjoy a flavorful meal without the fuss.

Ingredients

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  • 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)
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • Fresh basil leaves for garnish
  • 12 ounces pasta (fettuccine recommended)

Instructions

  1. Coarsely chop the mushrooms, onion, carrots, and celery.
  2. In a large skillet, heat olive oil over medium heat and sauté the chopped vegetables for about 5 minutes until softened.
  3. Add garlic, rosemary, and bay leaves; cook for an additional 3 minutes.
  4. Stir in the chopped mushrooms along with salt and pepper; cook on medium-high heat for about 20 minutes until moisture evaporates.
  5. Mix in balsamic vinegar to finish the sauce's flavor profile.
  6. Cook pasta according to package instructions; reserve some pasta water before draining.
  7. Combine drained pasta with the ragu in the skillet, adding reserved water as needed to reach desired consistency.

Nutrition

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