Description
A warm and inviting mushroom ragu that combines savory mushrooms with fresh ingredients, perfect for busy weeknights or family gatherings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, grated
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white and 1 pound brown), coarsely chopped
- 1 teaspoon salt (adjustable)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 10 leaves fresh basil
- 12 ounces fettuccine pasta (or zucchini noodles for a low-carb option)
- Optional: Grated or shaved parmesan cheese
Instructions
- Coarsely chop 2 pounds of mushrooms and transfer to a bowl. Chop the onion, carrots, and celery.
- In a large skillet, heat olive oil over medium heat and sauté the chopped vegetables for about 5 minutes. Add garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
- Add the chopped mushrooms, salt, and pepper. Cook for about 20 minutes until moisture evaporates. Stir in balsamic vinegar and adjust seasoning.
- Cook pasta according to package instructions. Reserve one cup of pasta water, drain pasta, and combine with ragu in the pan, adding reserved water to mix well.
- Serve topped with basil leaves, a drizzle of olive oil, and optional parmesan cheese.
Notes
For a gourmet touch, use a mix of wild mushrooms. You can also add a splash of red wine for deeper flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian