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Mushroom Ragu with Pasta Recipe

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★★★★

4 from 49 reviews

Mushroom ragu is a bold, rich, and flavor-packed sauce recipe perfect for your favorite pasta, polenta, gnocchi, or lasagna. Ready in about 35 minutes with simple ingredients, this American-Italian dish is ideal for everyday family dinners featuring a savory, thick, and creamy mushroom sauce with fresh herbs and a hint of balsamic vinegar.

Ingredients

Scale

Vegetables

  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 large stalk celery, coarsely chopped
  • 3 cloves garlic, grated
  • 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped
  • 10 leaves fresh basil

Seasonings and Oils

  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon rosemary
  • 3 bay leaves
  • ½ cup tomato paste (thick, from tube or small can)
  • 1 teaspoon salt or more to taste
  • ⅛ teaspoon black pepper
  • 1 tablespoon balsamic vinegar or more to taste

Pasta and Serving

  • 12 ounces pasta (fettuccine recommended)
  • Parmesan cheese (optional, for serving)

Instructions

  1. Prepare the vegetables: Coarsely chop the mushrooms using a knife or pulse them in batches in a food processor and set aside. Similarly, coarsely chop the onion, carrots, and celery either by knife or in a food processor.
  2. Make the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring frequently.
  3. Add aromatics and tomato paste: Stir in the grated garlic, rosemary, bay leaves, and tomato paste. Sauté for an additional 3 minutes until the tomato paste darkens, intensifying the flavor.
  4. Add mushrooms: Add the chopped mushrooms to the pan. Season with salt and black pepper. Cook over medium-high heat for about 20 minutes, stirring occasionally, until all the moisture from the mushrooms evaporates and the mixture thickens.
  5. Finish the ragu: Stir in the balsamic vinegar, then turn off the heat. Taste and adjust salt and vinegar levels as needed. The sauce should be savory, thick, and almost creamy.
  6. Cook pasta: In a large pot of salted boiling water, cook 12 ounces of pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  7. Combine pasta and sauce: Add the drained pasta to the mushroom ragu pan, pour in ¼ cup of reserved pasta water, and toss over medium heat for a few seconds until well combined.
  8. Serve: Plate the pasta topped with fresh basil leaves, a drizzle of olive oil, and optional grated or shaved parmesan cheese.

Notes

  • Some mushrooms can be left whole for garnish to add texture and visual appeal.
  • Taste the sauce before tossing with pasta; add more salt or balsamic vinegar if needed to boost flavor.
  • Substitutions: Extra virgin olive oil can be replaced with regular olive oil or another vegetable oil; onion can be white, yellow, red or shallots; rosemary can be fresh or dried, or substitute thyme or oregano; bay leaves can be replaced with sage; tomato paste is essential but can be substituted by Italian tomato puree if necessary; mushrooms may include portobello, cremini, or baby bella; basil can be replaced with fresh flat-leaf parsley; balsamic vinegar can be swapped with reduced-sodium soy sauce or tamari.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or 24 hours if mixed with pasta. Freeze in airtight containers or freezer bags for up to 3 months. Reheat gently on the stovetop with a splash of water or in the microwave.

Keywords: mushroom ragu, mushroom sauce, pasta sauce, vegetarian ragu, Italian sauce, mushroom pasta sauce, home cooking, easy dinner, vegetarian dinner

Find it online: https://foodiecara.com/mushroom-ragu-with-pasta-recipe/