Description
A hearty and flavorful mushroom ragu that celebrates the rich flavors of mushrooms, perfect for pasta, especially fettuccine.
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, minced
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mixed mushrooms (1 pound white, 1 pound brown), coarsely chopped
- 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
- Prepare the Vegetables: Coarsely chop the mushrooms, onion, carrots, and celery, using a food processor if desired.
- Make the Flavor Base: Heat olive oil in a large skillet over medium heat. Sauté the chopped vegetables for about 5 minutes, then add garlic, rosemary, bay leaves, and tomato paste. Sauté for another 3 minutes.
- Add the Mushrooms: Stir in the chopped mushrooms, season with salt and pepper, and cook on medium-high heat for about 20 minutes until moisture evaporates. Add balsamic vinegar and adjust seasoning if necessary.
- Serving Suggestions: Cook fettuccine according to package instructions. Reserve pasta water and drain. Toss pasta with ragu and a bit of reserved water over medium heat until combined. Garnish with basil, olive oil, and optional Parmesan cheese.
Notes
Mixing different types of mushrooms enhances flavor depth. High-quality tomato paste is recommended for a richer sauce. This ragu makes great leftovers, developing deeper flavors over time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg