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Mushroom Ragu

Mushroom Ragu
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Indulge in the rich and hearty flavors of Mushroom Ragu, a delightful sauce that transforms any meal into a gourmet experience. This versatile dish is perfect for tossing with your favorite pasta, layering in lasagna, or serving over creamy polenta. Not only is it quick to prepare—ready in just about 30 minutes—but it is also packed with nutritious ingredients that everyone will love. With earthy mushrooms, aromatic herbs, and a touch of balsamic vinegar to elevate the taste, this Mushroom Ragu is sure to impress at family dinners or casual gatherings alike. Dive into this easy recipe and savor every bite!

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
  • Fresh basil leaves for garnish
  • 12 ounces pasta (such as fettuccine)

Instructions

  1. Coarsely chop the mushrooms and set aside. Chop the onion, carrots, and celery.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped vegetables and sauté for about 5 minutes.
  3. Stir in minced garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
  4. Add chopped mushrooms to the skillet along with salt and pepper. Cook for about 20 minutes until moisture evaporates.
  5. Mix in balsamic vinegar, taste, and adjust seasoning if necessary.
  6. Cook pasta according to package instructions. Reserve some cooking water before draining.
  7. Combine cooked pasta with mushroom ragu in the pan; add reserved water if needed to achieve desired consistency.
  8. Serve garnished with fresh basil leaves.

Nutrition

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