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Mushroom Ragu

Mushroom Ragu
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If you’re craving a hearty and flavorful dish, this Mushroom Ragu is the answer. Packed with earthy mushrooms, fresh vegetables, and rich tomato paste, it delivers comfort in every bite. Perfect for busy weeknights or cozy family dinners, this ragu comes together in just 30 minutes using simple ingredients you likely have on hand. Serve it over pasta, polenta, or even use it as a filling for lasagna—this versatile recipe is sure to become a beloved favorite in your kitchen.

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
  • ⅛ teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 10 leaves fresh basil
  • 12 ounces pasta (we use fettuccine)

Instructions

  1. Coarsely chop the mushrooms and set aside. Dice the onion, carrots, and celery into chunky pieces.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped vegetables and sauté for about 5 minutes until soft. Stir in grated garlic, rosemary, and bay leaves; cook for another 3 minutes.
  3. Add the tomato paste to the mixture and let it darken slightly before adding the chopped mushrooms along with salt and pepper. Cook on medium-high for about 20 minutes until moisture evaporates.
  4. Stir in balsamic vinegar at the end for added depth of flavor.
  5. Cook your pasta according to package instructions; reserve some cooking water before draining. Toss the drained pasta with the ragu and reserved water until well combined. Garnish with fresh basil.

Nutrition

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