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–+ servings

Mushroom Ragu

A rich and flavorful sauce made with fresh vegetables and mushrooms, perfect for pasta or polenta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 medium carrots
  • 1 large stalk celery
  • 3 cloves garlic
  • ½ teaspoon rosemary
  • 3 leaves bay leaves
  • ½ cup tomato paste the thick one that you can find in a tube or small can
  • 2 pounds mushrooms 1 pound white, 1 pound brown
  • 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 pasta we use fettuccine + parmesan cheese optional

Method
 

  1. Coarsely chop the mushrooms and prepare the onion, carrots, and celery.
  2. Heat olive oil in a skillet, sauté onion, carrots, and celery for five minutes. Add garlic, rosemary, and bay leaves, then stir in the tomato paste and sauté for three more minutes.
  3. Add chopped mushrooms, season with salt and pepper, and cook on medium-high heat for about twenty minutes. Stir in balsamic vinegar before turning off the heat.
  4. Cook pasta according to package instructions. Toss drained pasta with ragu and reserved pasta water. Serve hot topped with fresh basil and olive oil.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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