Description
This rich and savory mushroom ragu is a deeply flavorful pasta sauce made with caramelized vegetables, mushrooms, tomato paste, and herbs. Perfect for pasta, gnocchi, or polenta, it’s a comforting plant-based sauce that comes together in about 30 minutes.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 large celery stalk, chopped
- 3 garlic cloves, minced
- 1/2 tsp rosemary
- 3 bay leaves
- 1/2 cup tomato paste
- 2 lbs mushrooms (mixed white and brown), chopped
- 1 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1 tbsp balsamic vinegar
- 10 fresh basil leaves
- 12 oz pasta (fettuccine or preferred)
- Parmesan cheese (optional, for serving)
Instructions
- Finely chop mushrooms, onion, carrots, and celery.
- Heat olive oil in a large skillet or Dutch oven. Add vegetables and sauté for 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste. Cook for 3 minutes until darkened and fragrant.
- Add mushrooms, salt, and pepper. Cook for about 20 minutes until all liquid evaporates and mixture becomes thick.
- Stir in balsamic vinegar and adjust seasoning.
- Cook pasta until al dente. Reserve pasta water.
- Toss pasta with ragu and a splash of pasta water until coated.
- Serve with fresh basil, olive oil, and parmesan if desired.
Notes
- Cook mushrooms until fully reduced for best flavor.
- Add extra balsamic vinegar or salt if needed for depth.
- Mix of mushroom types improves texture and taste.
- Store in fridge up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Sauce
- Method: Stovetop
- Cuisine: Italian