Description
A hearty and comforting mushroom ragu, perfect for family dinners, featuring sautéed vegetables and earthy mushrooms served over fettuccine.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 3 cloves garlic, grated
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil, for serving
- 12 ounces pasta (fettuccine suggested)
Instructions
- Coarsely chop the mushrooms using a knife or food processor. If using a processor, pulse in 3 or 4 batches to prevent overcrowding. Set aside in a bowl.
- Coarsely chop the onion, carrots, and celery with a knife or pulse them in a food processor.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven.
- Add the chopped vegetables (onion, carrots, celery) to the heated skillet and sauté for about 5 minutes, stirring often until they soften.
- Add the grated garlic, rosemary, bay leaves, and tomato paste to the pan. Sauté for an additional 3 minutes, allowing the tomato paste to deepen in color.
- Stir in the chopped mushrooms while seasoning with 1 teaspoon of salt and ⅛ teaspoon of black pepper. Cook on medium-high heat for approximately 20 minutes, or until the mushrooms release their water and evaporate.
- Once cooked, stir in 1 tablespoon of balsamic vinegar, taste, and adjust the seasoning as needed. Aim for a rich, savory, and nearly creamy consistency.
- Cook 12 ounces of pasta in a large pot of salted boiling water according to package instructions.
- When the pasta reaches al dente, reserve one cup of the pasta water and drain the rest.
- Add the drained pasta back to the pan with the ragu and incorporate ¼ cup of the reserved pasta water. Toss everything together on medium heat for a few seconds until well combined.
- Serve with fresh basil leaves, a drizzle of olive oil, and optional grated or shaved parmesan cheese.
Notes
For added flavor, consider incorporating different types of mushrooms or blending in fresh herbs. The ragu becomes better as it rests, making leftovers even tastier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: mushroom, ragu, pasta, vegetarian, Italian, comfort food