Mushroom Ragu
A rich and hearty homemade Mushroom Ragu that elevates your pasta dishes with earthy mushrooms and vibrant vegetables.
Ingredients
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic grated
- 2 pounds mushrooms 1 pound white, 1 pound brown
- 10 leaves fresh basil for garnish
Flavor Base
- 2 tablespoons extra virgin olive oil
- ½ cup tomato paste thick, in a tube or small can
- ½ teaspoon rosemary
- 3 bay leaves
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar or more to taste
Pasta
- 12 ounces pasta e.g., fettuccine, optional parmesan cheese
Instructions
Preparation
- Coarsely chop the mushrooms and set aside.
- Coarsely chop the onion, carrots, and celery.
Make the Flavor Base
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions, carrots, and celery, sauté for 5 minutes.
- Add grated garlic, rosemary, bay leaves, and tomato paste. Sauté for another 3 minutes.
Add the Mushrooms
- Incorporate the chopped mushrooms and season with salt and pepper.
- Cook on medium-high heat for about 20 minutes, letting moisture evaporate.
- Stir in balsamic vinegar and adjust seasoning if necessary.
Serving
- Cook 12 ounces of pasta in salted boiling water according to package instructions.
- Once al dente, reserve a cup of pasta water before draining.
- Add drained pasta to the ragu pan with reserved pasta water, toss gently to combine.
- Serve with fresh basil leaves and optional parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze in safe containers for up to 3 months. Thaw before reheating. For deeper flavor, use a mix of different mushrooms.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 5gSugar: 5g