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Mushroom Ragu

Mushroom Ragu
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If you’re in search of a cozy, satisfying dish that warms the heart, look no further than this Mushroom Ragu! This rich and savory sauce is perfect for busy weeknights or family gatherings, elevating everything from pasta and polenta to gnocchi and lasagna. In just 30 minutes, you can create a gourmet meal that is not only delicious but also a fantastic way to sneak in some veggies without anyone noticing. With its comforting flavors and versatility, this Mushroom Ragu will quickly become a staple in your weekly dinner rotation.

Ingredients

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  • 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 or other)

Instructions

  1. Coarsely chop the mushrooms and set aside. Chop the onion, carrots, and celery.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped vegetables for 5 minutes until softened.
  3. Add grated garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes.
  4. Stir in chopped mushrooms, salt, and pepper; cook on medium-high heat for 20 minutes until liquid evaporates.
  5. Mix in balsamic vinegar, adjust seasoning if needed, then combine with cooked pasta before serving.

Nutrition

Find it online: https://foodiehometips.com/mushroom-ragu/