Description
Mushroom ragu is a bold and flavor-packed sauce that perfectly complements your favorite pasta, polenta, gnocchi, or lasagna. This rich, savory sauce is quick and easy to prepare with simple, fresh ingredients, making it ideal for everyday family dinners. Ready in about 35 minutes, it features a delicious blend of sautéed vegetables, mushrooms, herbs, and tomato paste for a deeply satisfying meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 3 cloves garlic, grated
Herbs and Seasonings
- ½ teaspoon rosemary
- 3 bay leaves
- 1 teaspoon salt (or to taste)
- ⅛ teaspoon black pepper
Other Ingredients
- ½ cup tomato paste (the thick kind from a tube or small can)
- 2 pounds mushrooms (1 pound white mushrooms, 1 pound brown mushrooms), coarsely chopped
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 fresh basil leaves
For Serving
- 12 ounces pasta (fettuccine recommended)
- Parmesan cheese, grated or shaved (optional)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms by hand or pulse them in a food processor in small batches. Set aside. Similarly, coarsely chop the onion, carrots, and celery by hand or pulse in the food processor.
- Make the Flavor Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5 minutes, stirring frequently, until softened.
- Add Aromatics and Tomato Paste: Stir in the grated garlic, rosemary, bay leaves, and tomato paste. Continue to sauté for 3 more minutes, stirring often until the tomato paste darkens and develops deeper flavor.
- Add Mushrooms and Season: Add the chopped mushrooms to the pan. Season with salt and black pepper. Cook on medium-high heat for about 20 minutes, stirring occasionally, until all the water released by the mushrooms has evaporated and the mixture is thick and rich.
- Finish the Ragu: Stir in balsamic vinegar and turn off the heat. Taste and adjust seasoning with more salt or vinegar if desired. The ragu should be savory, thick, and almost creamy in texture.
- Cook the Pasta: Meanwhile, cook the pasta in a large pot of well-salted boiling water according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Combine Pasta and Ragu: Add the drained pasta to the pan with the mushroom ragu. Pour in ¼ cup of reserved pasta water. Toss over medium heat for a few seconds until the pasta and sauce are well combined and coated.
- Serve: Serve the pasta topped with fresh basil leaves, a drizzle of olive oil, and optionally, grated or shaved Parmesan cheese.
Notes
- Use a mix of white and brown mushrooms for the best flavor and texture.
- Patience is key when cooking mushrooms to fully evaporate their liquid for a concentrated ragu.
- Reserved pasta water helps loosen the sauce and helps it cling to the pasta.
- Parmesan cheese adds a savory note, but the ragu is delicious on its own for a vegetarian option.
- Fresh basil leaves add a pop of fresh flavor when served.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Sauce
- Method: Stovetop
- Cuisine: American Italian
