Description
Mushroom Ragu is a hearty and flavorful sauce that enhances any meal, making it an ideal choice for pasta, polenta, gnocchi, or even as a filling for lasagna. Ready in just 30 minutes, this comforting dish combines earthy mushrooms with aromatic herbs and spices to create a rich sauce that pleases the palate. Packed with vegetables and low in fat, it’s both nutritious and satisfying—perfect for weeknight dinners or special gatherings. Serve it over your favorite pasta or use it as a topping for toasted bread to impress your family and friends with this delicious vegetarian delight.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 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 (e.g., fettuccine)
Instructions
- Coarsely chop the mushrooms and set aside. Chop the onion, carrots, and celery.
- Heat olive oil in a large skillet over medium heat; sauté chopped vegetables for about 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste; sauté for an additional 3 minutes.
- Stir in the mushrooms, season with salt and pepper, and cook until moisture evaporates (about 20 minutes).
- Mix in balsamic vinegar; adjust seasoning if necessary.
- Cook pasta according to package instructions, reserving some cooking water.
- Combine drained pasta with mushroom ragu and reserved water; toss to coat.
- Serve garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg