Description
A cozy and comforting Mushroom Ragu that’s rich in flavor, easy to make, and perfect for any evening.
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 (fettuccine + parmesan cheese optional)
Instructions
- Prepare the vegetables: Coarsely chop the mushrooms, onion, carrots, and celery.
- Make the flavor base: Heat olive oil in a skillet, add vegetables, and sauté for 5 minutes. Add garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
- Add the mushrooms: Stir in chopped mushrooms, salt, and pepper, cooking for 20 minutes until water evaporates.
- Stir in balsamic vinegar; adjust seasoning as needed.
- Cook pasta according to package instructions, then add to the pan with the ragu along with reserved pasta water. Toss well to combine.
- Serve with fresh basil, olive oil, and parmesan cheese if desired.
Notes
Feel free to customize with different vegetables or types of pasta. This dish stores well in the fridge for up to 5 days or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 660mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg