Mushroom ragu is a bold, rich, flavor-packed sauce recipe for your favorite pasta, polenta, gnocchi, or lasagna.Our recipe is perfect for everyday family dinners. It’s ready in about 30 minutes, and you can make it with simple ingredients.
Preparation : 10 min Cooking : 25 min Total : 35 min Yield : 4
Ingredients
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 (the thick one that you can find in a tube or small can) 2 pounds mushrooms (1 pound white, 1 pound brown) 1 teaspoon salt (or more to taste) ⅛ teaspoon black pepper 1 tablespoon balsamic vinegar (or more to taste) 10 leaves fresh basil 12 ounces pasta (we use fettuccine + parmesan cheese optional)
Directions
PREPARE THE VEGETABLES: Coarsely chop 2 pounds mushrooms with a knife or in a food processor.If you use a food processor, pulse mushrooms in 3 or 4 batches. Set aside in a bowl.Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk celery with a knife or pulse them in a food processor.
MAKE THE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil oil in a large skillet or Dutch oven. Add the chopped vegetables and sauté for 5 minutes, stirring often.Now, add 3 cloves garlic (grated), ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato pasteSauté for 3 more minutes until the tomato paste turns darker.
ADD THE MUSHROOMS: Add the chopped mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepperCook on medium-high heat for about 20 minutes, or until all water from the mushrooms has evaporated.Stir in 1 tablespoon balsamic vinegar, then turn the heat off, taste, and adjust for salt.Aim for a savory, rich, thick, and almost creamy mushroom ragu.
SERVING SUGGESTIONS: Cook 12 ounces pasta in a large pot of salted boiling water as per package instructions.When the pasta is al dente (cooked but with a bite), reserve one cup of pasta cooking water and drain the pasta. Add the pasta to the pan with the ragu, add ¼ cup of pasta water.Toss on medium heat for a few seconds until the pasta and the sauce are well combined.Serve with 10 leaves fresh basil, a drizzle of olive oil, and grated or shaved parmesan cheese.
Nutrition
calories : 489 kcal carbohydrate : 85 g protein : 20 g fat : 9 g saturatedFat : 1 g fiber : 8 g sugar : 15 g sodium : 886 mg unsaturatedFat : 7 g servingSize : 1 serving
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Mushroom Ragu
Mushroom ragu is a bold, rich, flavor-packed sauce recipe for your favorite pasta, polenta, gnocchi, or lasagna.Our recipe is perfect for everyday family dinners. It’s ready in about 30 minutes, and you can make it with simple ingredients.
Preparation : 10 min
Cooking : 25 min
Total : 35 min
Yield : 4
Ingredients
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 (the thick one that you can find in a tube or small can)
2 pounds mushrooms (1 pound white, 1 pound brown)
1 teaspoon salt (or more to taste)
⅛ teaspoon black pepper
1 tablespoon balsamic vinegar (or more to taste)
10 leaves fresh basil
12 ounces pasta (we use fettuccine + parmesan cheese optional)
Directions
PREPARE THE VEGETABLES: Coarsely chop 2 pounds mushrooms with a knife or in a food processor.If you use a food processor, pulse mushrooms in 3 or 4 batches. Set aside in a bowl.Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk celery with a knife or pulse them in a food processor.
MAKE THE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil oil in a large skillet or Dutch oven. Add the chopped vegetables and sauté for 5 minutes, stirring often.Now, add 3 cloves garlic (grated), ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato pasteSauté for 3 more minutes until the tomato paste turns darker.
ADD THE MUSHROOMS: Add the chopped mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepperCook on medium-high heat for about 20 minutes, or until all water from the mushrooms has evaporated.Stir in 1 tablespoon balsamic vinegar, then turn the heat off, taste, and adjust for salt.Aim for a savory, rich, thick, and almost creamy mushroom ragu.
SERVING SUGGESTIONS: Cook 12 ounces pasta in a large pot of salted boiling water as per package instructions.When the pasta is al dente (cooked but with a bite), reserve one cup of pasta cooking water and drain the pasta. Add the pasta to the pan with the ragu, add ¼ cup of pasta water.Toss on medium heat for a few seconds until the pasta and the sauce are well combined.Serve with 10 leaves fresh basil, a drizzle of olive oil, and grated or shaved parmesan cheese.
Nutrition
calories : 489 kcal
carbohydrate : 85 g
protein : 20 g
fat : 9 g
saturatedFat : 1 g
fiber : 8 g
sugar : 15 g
sodium : 886 mg
unsaturatedFat : 7 g
servingSize : 1 serving
https://theplantbasedschool.com/vegan-bolognese/
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mmh yummy