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Mushroom Ragu

Mushroom Ragu
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Mushroom Ragu is a comforting and hearty sauce that elevates any dish it graces. This rich, earthy blend of mushrooms and aromatic vegetables is perfect for tossing with your favorite pasta or serving over creamy polenta. In just 30 minutes, you can create a satisfying meal that will warm your heart and bring your loved ones together. Ideal for busy weeknights or special gatherings, this Mushroom Ragu is not only quick to prepare but also packed with wholesome ingredients, making it a staple in any kitchen.

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 (e.g., fettuccine)

Instructions

  1. Coarsely chop the mushrooms and set aside. Also, chop the onion, carrots, and celery.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
  3. Stir in garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes.
  4. Add chopped mushrooms, salt, and black pepper. Cook on medium-high heat for about 20 minutes until moisture evaporates.
  5. Stir in balsamic vinegar before turning off the heat.
  6. Prepare your pasta according to package instructions. Toss cooked pasta with the ragu and some reserved pasta water until well coated.
  7. Serve hot topped with fresh basil.

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