Description
A heartwarming Mushroom Ragu that offers comforting warmth on crisp fall evenings, packed with earthy mushrooms and aromatic herbs.
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
- 12 ounces fettuccine pasta (plus parmesan cheese, optional)
Instructions
- Prepare the Vegetables: Coarsely chop 2 pounds of mushrooms using a knife or food processor. Set aside. Coarsely chop the onion, carrots, and celery.
- Make the Flavor Base: Heat olive oil in a large skillet. Sauté the onion, carrots, and celery for 5 minutes. Add garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
- Add the Mushrooms: Stir in the chopped mushrooms, seasoning with salt and pepper. Cook for about 20 minutes until moisture evaporates. Stir in balsamic vinegar.
- Serve the Pasta: Cook fettuccine according to package instructions. Combine pasta with ragu, adding reserved pasta water to help combine. Serve with fresh basil, olive oil, and optional parmesan.
Notes
This ragu can be made ahead and stored in the fridge for up to 3-4 days. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup ragu with 2 oz of pasta
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg