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Mushroom Ragu

Mushroom Ragu
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Indulge in the rich and comforting flavors of this Mushroom Ragu, a delightful dish that can easily transform any meal into a cozy experience. With its hearty blend of fresh vegetables and mushrooms simmered in a savory tomato base, this recipe is perfect for quick weeknight dinners or a special family gathering. Ready in just 30 minutes, it pairs beautifully with pasta, polenta, or even stuffed peppers. Not only is it packed with flavor, but it’s also versatile enough to adapt to your preferences—whether you want to add greens for extra nutrition or spice things up with red pepper flakes. This Mushroom Ragu is sure to become a beloved staple in your kitchen!

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 pasta

Instructions

  1. Coarsely chop the mushrooms and set aside. Dice the onion, carrots, and celery.
  2. In a large skillet, heat olive oil over medium heat. Add chopped vegetables and sauté for about 5 minutes until softened.
  3. Stir in garlic, rosemary, bay leaves, and tomato paste; cook for an additional 3 minutes.
  4. Add mushrooms along with salt and pepper; cook over medium-high heat for approximately 20 minutes until most moisture evaporates.
  5. Stir in balsamic vinegar, adjust seasoning if needed.
  6. While ragu simmers, cook pasta according to package instructions. Reserve one cup of pasta water before draining.
  7. Combine drained pasta with ragu, adding reserved water as needed for desired consistency.

Nutrition

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