Description
A comforting Mushroom Ragu perfect for cozy nights, combining earthy flavors and aromatic herbs for a delicious meal in under 35 minutes.
Ingredients
Scale
- 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
- 2 pounds mushrooms
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 10 leaves fresh basil
- 12 ounces pasta
Instructions
- Coarsely chop 2 pounds of mushrooms. Set aside.
- Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk of celery.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped vegetables to the pan and sauté for 5 minutes until soft.
- Stir in 3 cloves of grated garlic, ½ teaspoon of rosemary, 3 bay leaves, and ½ cup of tomato paste. Sauté for another 3 minutes.
- Add the chopped mushrooms, seasoning with 1 teaspoon of salt and ⅛ teaspoon of black pepper. Cook for about 20 minutes.
- Stir in 1 tablespoon of balsamic vinegar, turn off heat, adjust seasoning if needed.
- Cook 12 ounces of pasta in salted boiling water according to package instructions.
- Add the drained pasta to the skillet with the ragu, along with ¼ cup of reserved pasta water. Toss to combine.
- Plate with 10 fresh basil leaves, drizzle with olive oil, and sprinkle with cheese to serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Mushroom Ragu, Pasta, Vegetarian Recipe