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Mushroom Ragu

Mushroom Ragu
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If you’re in search of a comforting, hearty dish that brings warmth to your table, this Mushroom Ragu is the answer. Quick to prepare in just 30 minutes, this savory sauce combines fresh mushrooms and aromatic vegetables, creating a delightful meal perfect for any occasion. Serve it over pasta, creamy polenta, or even layer it in lasagna for a satisfying family favorite. Packed with nutrients and rich flavors, this versatile ragu will quickly become a staple in your kitchen.

Ingredients

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  • 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)
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • Fresh basil for garnish
  • 12 ounces pasta of choice

Instructions

  1. Coarsely chop the mushrooms, onion, carrots, and celery.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat and sauté chopped vegetables for about 5 minutes until softened.
  3. Add garlic, rosemary, and bay leaves; stir in the tomato paste and cook for an additional few minutes.
  4. Incorporate chopped mushrooms along with salt and pepper; cook on medium-high heat for approximately 20 minutes until moisture evaporates.
  5. Off the heat, mix in balsamic vinegar to enhance flavor.
  6. Cook pasta according to package instructions; reserve some pasta water before draining.
  7. Combine cooked pasta with ragu using reserved pasta water as needed; serve garnished with fresh basil.

Nutrition

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