Description
Mushroom ragu is a comforting dish that balances rich, earthy flavors. Perfect as a pasta topping or paired with bread.
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)
- â…› teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces fettuccine pasta
- Parmesan cheese (optional)
Instructions
- Coarsely chop mushrooms and set aside. Chop onion, carrots, and celery similarly.
- Heat olive oil in a large skillet over medium heat. Add veggies and sauté for about 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
- Add chopped mushrooms, season with salt and pepper, cook on medium-high for around 20 minutes.
- Stir in balsamic vinegar, and adjust seasoning if needed.
- Cook fettuccine pasta in salted boiling water as per package instructions. Combine pasta and ragu in the skillet with reserved pasta water.
- Top with fresh basil, a drizzle of olive oil, and grated parmesan (if desired).
Notes
Experiment with different mushroom varieties and fresh herbs for added flavor. Store leftovers in an airtight container for 3–5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg