Description
Mushroom ragu is a delightful, savory sauce that brings a burst of rich, earthy flavors to your table. Perfect for a weeknight dinner, this hearty dish can be served over pasta, polenta, gnocchi, or even layered into lasagna. With just 30 minutes of prep and cooking time, you’ll impress family and friends with this simple yet satisfying recipe. Made with fresh vegetables and mushrooms, this vegetarian-friendly sauce is not only nutritious but also incredibly versatile. Whether you use it as a filling or a main dish, mushroom ragu is sure to become a staple in your home.
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
- 10 leaves fresh basil
- 12 ounces pasta (we use fettuccine + parmesan cheese optional)
Instructions
- Coarsely chop the mushrooms, onion, carrots, and celery.
- Heat olive oil in a large skillet over medium heat; sauté the chopped vegetables for 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste; cook for an additional 3 minutes.
- Stir in the mushrooms with salt and pepper; cook until they release their moisture (about 20 minutes).
- Mix in balsamic vinegar and adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg