Description
Mushroom Ragu is a rich, hearty Italian-inspired pasta sauce made with mushrooms, fresh vegetables, tomato paste, garlic, and fragrant herbs. Slow-cooked until thick and savory, this delicious sauce is perfect for coating tagliatelle, fettuccine, or pappardelle. Finished with fresh basil and Parmesan, it makes a comforting dinner for busy weeknights, family meals, or special occasions.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, roughly chopped
- 2 medium carrots, roughly chopped
- 1 rib celery, roughly chopped
- 3 cloves garlic, grated or minced
- ½ teaspoon dried rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms, preferably a mixture of white and cremini mushrooms
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar, plus more to taste
- 12 ounces pasta, such as tagliatelle, fettuccine, or pappardelle
- ¼ cup grated Parmesan cheese, for serving
- 1 handful fresh basil leaves, for serving
- Reserved pasta water, as needed
Instructions
- Prepare the mushrooms: Finely chop the mushrooms using a food processor in several batches, keeping the texture coarse rather than turning them into a paste. Alternatively, chop them by hand.
- Chop the vegetables: Pulse or finely chop the onion, carrots, and celery.
- Sauté the vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring frequently, until softened.
- Add the aromatics: Stir in the garlic, dried rosemary, bay leaves, and tomato paste. Cook for approximately 3 minutes, allowing the tomato paste to darken slightly and develop a deeper flavor.
- Cook the mushrooms: Add the chopped mushrooms, salt, and black pepper. Increase the heat to medium-high and cook for about 20 minutes, stirring occasionally.
- Thicken the sauce: Continue cooking until the mushrooms release their moisture and most of the liquid evaporates. The ragu should become thick, rich, and almost creamy.
- Finish the ragu: Stir in the balsamic vinegar. Remove the bay leaves and taste the sauce, adjusting the salt, pepper, and vinegar as needed.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Before draining, reserve 1 cup of pasta water.
- Combine everything: Add the drained pasta to the mushroom ragu with approximately ¼ cup of reserved pasta water. Toss over medium heat until the pasta is evenly coated. Add more pasta water if needed.
- Serve: Divide the pasta among serving bowls and finish with grated Parmesan and fresh basil.
Notes
- Serve with Parmesan: Freshly grated Parmesan adds a salty, savory finish that complements the earthy mushrooms.
- Add fresh herbs: Basil is delicious, but chopped parsley or fresh thyme also works beautifully.
- Pair with garlic bread: Serve with crusty bread to soak up the rich mushroom sauce.
- Include a side salad: A green salad with a light vinaigrette balances the richness of the pasta.
- Make it a complete meal: Pair with roasted vegetables, steamed green beans, or sautéed spinach.
- Store leftovers: Refrigerate the sauce or prepared pasta in an airtight container within 2 hours of cooking and consume within 3–4 days.
- Reheat gently: Warm leftovers in a skillet over medium-low heat with a splash of water or vegetable broth to loosen the sauce.
- Freeze the sauce: Freeze the mushroom ragu separately from the pasta in airtight, freezer-safe containers for up to 3 months for best quality.
- Thaw safely: Defrost frozen sauce in the refrigerator overnight before reheating thoroughly.
- Make ahead: Prepare the ragu a day in advance. Its flavors can develop further overnight, making it ideal for meal preparation.