Description
A comforting bowl of Mushroom Ragu, perfect for chilly evenings, combining tender mushrooms, fresh herbs, and succulent pasta.
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 (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces pasta (fettuccine + parmesan cheese optional)
Instructions
- Prepare the vegetables: Coarsely chop the mushrooms, onion, carrots, and celery. Set aside.
- Make the flavor base: In a skillet, heat oil, add vegetables, and sauté for 5 minutes. Then add garlic, rosemary, bay leaves, and tomato paste; sauté for 3 more minutes.
- Add the mushrooms: Toss in chopped mushrooms, season with salt and pepper, and cook on medium-high for about 20 minutes. Stir in balsamic vinegar.
- Serve the pasta: Cook pasta in salted boiling water, reserve some water, then combine with the ragu. Serve with fresh basil and olive oil.
Notes
This ragu tastes even better the next day; feel free to customize with your favorite veggies or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg