Description
Indulge in the comforting warmth of this Mushroom Ragu, a perfect dish for busy weeknights and family gatherings alike. This rich and hearty sauce is packed with the earthy flavors of mushrooms and aromatic herbs, making it an irresistible option for spooning over your favorite pasta or creamy polenta. With just a handful of wholesome ingredients, you can create a satisfying meal that feels special without the fuss. In under 30 minutes, your kitchen will be filled with mouthwatering aromas as this savory ragu simmers to perfection. Whether you’re cooking for one or entertaining friends, this Mushroom Ragu is sure to impress!
Ingredients
Scale
- 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 (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces fettuccine pasta
Instructions
- Coarsely chop the mushrooms and set aside. Dice onion, carrots, and celery.
- In a large skillet, heat olive oil over medium heat. Add diced vegetables and sauté for about 5 minutes until softened.
- Stir in garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes until the paste darkens.
- Add mushrooms along with salt and pepper; cook on medium-high for about 20 minutes until moisture evaporates.
- Mix in balsamic vinegar before serving over your cooked pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg