Description
If you’re in search of a comforting and satisfying dish, look no further than this Mushroom Ragu. This rich, flavorful sauce is perfect for serving over your favorite pasta, making it a go-to option for busy weeknights or family gatherings. Packed with umami-rich mushrooms and aromatic herbs, this recipe can be prepared in just 30 minutes, ensuring you have a hearty meal ready in no time. With its versatility, you can enjoy it over pasta, polenta, or even as a filling for stuffed vegetables. Best of all, you probably have most of the ingredients in your pantry already!
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 (to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (to taste)
- 10 leaves fresh basil
- 12 ounces pasta (optional cheese)
Instructions
- Coarsely chop the mushrooms and set aside.
- Chop the onion, carrots, and celery to create your mirepoix.
- Heat the olive oil in a large skillet over medium heat; add chopped vegetables and sauté for about 5 minutes until softened.
- Stir in garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
- Add chopped mushrooms along with salt and black pepper; cook on medium-high heat for about 20 minutes until thickened.
- Stir in balsamic vinegar; adjust seasoning if needed.
- Cook pasta according to package instructions; toss with ragu and serve topped with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg