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Mushroom Ragu

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Mushroom Ragu is a hearty and flavorful sauce that transforms any simple meal into an unforgettable experience. With its rich, savory profile, this ragu showcases the earthy goodness of mushrooms combined with fresh vegetables and herbs. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy family dinners. Serve it over your favorite pasta, creamy polenta, or even as a layer in lasagna for a comforting dish that everyone will love. This wholesome recipe highlights the natural flavors of the ingredients while being nutritious and satisfying—ideal for both vegetarians and meat lovers alike.

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 mixed 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 (like fettuccine)

Instructions

  1. Coarsely chop the mushrooms using either a knife or a food processor. Set aside.
  2. Coarsely chop the onion, carrots, and celery.
  3. Heat olive oil in a large skillet or Dutch oven over medium heat; sauté the chopped vegetables for about 5 minutes until softened.
  4. Add garlic, rosemary, and bay leaves; stir in the tomato paste and cook for another 3 minutes.
  5. Add the chopped mushrooms, season with salt and black pepper, and cook on medium-high heat until moisture evaporates (about 20 minutes).
  6. Stir in balsamic vinegar and adjust seasoning if necessary.
  7. Cook pasta according to package instructions; reserve ¼ cup of pasta water before draining.
  8. Add drained pasta to the mushroom ragu along with reserved pasta water and toss together over medium heat until well combined.
  9. Serve topped with fresh basil leaves.

Nutrition

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