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Mushroom Ragu

A hearty medley of mushrooms, veggies, and aromatic herbs, this Mushroom Ragu is a simple yet gourmet pasta sauce perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Vegetables and aromatics
  • 2 tablespoons extra virgin olive oil For sautéing.
  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 large stalk celery, coarsely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon rosemary Dried or fresh.
  • 3 leaves bay leaves
  • ½ cup tomato paste
Mushrooms
  • 2 pounds mixed mushrooms (1 pound white, 1 pound brown), coarsely chopped Feel free to experiment with different types of mushrooms.
Seasoning
  • 1 teaspoon salt Adjust to taste.
  • ⅛ teaspoon black pepper Adjust to taste.
  • 1 tablespoon balsamic vinegar Adjust to taste.
Fresh herbs and pasta
  • 10 leaves fresh basil For garnish.
  • 12 ounces fettuccine pasta Can substitute with other pasta types.
  • Parmesan cheese, optional For serving.

Method
 

Preparation
  1. Coarsely chop the mushrooms, onion, carrots, and celery. Use a food processor if needed.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped vegetables and sauté for about 5 minutes until they soften.
Cooking the Ragu
  1. Add the minced garlic, rosemary, bay leaves, and tomato paste. Sauté for another 3 minutes.
  2. Stir in the chopped mushrooms, season with salt and black pepper, and cook on medium-high heat for about 20 minutes.
  3. Drizzle in the balsamic vinegar and adjust seasoning to taste.
Cooking the Pasta
  1. Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine until al dente, reserving a cup of pasta water before draining.
Combining and Serving
  1. Toss the drained fettuccine with the ragu and a splash of reserved pasta water over medium heat.
  2. Garnish with fresh basil and drizzle with extra olive oil. Serve with grated or shaved Parmesan if desired.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. For a creamy version, stir in a dollop of mascarpone or crème fraîche.