Description
This hearty Mushroom Ragu is a flavorful vegetarian sauce combining a savory mix of sautéed onions, carrots, celery, garlic, and a blend of white and brown mushrooms simmered with tomato paste and fresh herbs. It’s perfect for tossing with fettuccine pasta and topped with fresh basil and Parmesan cheese for a rich, creamy dinner option.
Ingredients
Units
Scale
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 10 leaves fresh basil
Pantry
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon rosemary
- 3 bay leaves
- 1/2 cup tomato paste
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 12 ounces fettuccine pasta
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms using a knife or pulse in a food processor in 3 to 4 batches. Set aside. Coarsely chop the onion, carrots, and celery similarly.
- Make the Flavor Base: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often.
- Add Aromatics and Tomato Paste: Stir in the grated garlic, rosemary, bay leaves, and tomato paste. Cook for 3 minutes until the tomato paste darkens and the mixture is aromatic.
- Add the Mushrooms: Add the chopped mushrooms to the skillet, season with salt and pepper, and cook over medium-high heat for about 20 minutes, stirring occasionally, until all the moisture from the mushrooms has evaporated.
- Finish the Ragu: Stir in the balsamic vinegar and turn off the heat. Taste and adjust salt or vinegar to achieve a rich, savory, and slightly creamy mushroom sauce.
- Cook the Pasta: Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the mushroom ragu along with ¼ cup of reserved pasta water. Toss on medium heat for a few seconds until well combined and sauce coats the pasta evenly.
- Serve: Plate the pasta and top with fresh basil leaves, a drizzle of olive oil, and grated or shaved Parmesan cheese if desired.
Notes
- You can leave some mushrooms whole for garnish to add texture and visual appeal.
- Taste the sauce before tossing with pasta; adjust salt and balsamic vinegar to enhance flavor as needed.
- Substitute extra virgin olive oil with regular olive oil or another vegetable oil.
- Onion can be white, yellow, red, or substituted with shallots.
- Rosemary can be fresh or dried; substitute with thyme or oregano if desired.
- Bay leaves can be replaced with sage.
- Use Italian tomato puree if tomato paste is unavailable, though tomato paste is preferred.
- Mushrooms varieties such as portobello, cremini, or baby bella work well if white and brown mushrooms are unavailable.
- Fresh flat-leaf parsley can substitute fresh basil.
- Replace balsamic vinegar with reduced-sodium soy sauce or tamari if needed.
- Store leftovers in an airtight container in the refrigerator for up to four days. If mixed with pasta, consume within 24 hours.
- Freeze the ragu in airtight containers or freezer bags for up to three months; thaw and reheat gently with a bit of water.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
