Description
Experience the rich flavors of Mushroom Ragu! Perfect over pasta or polenta—easy to make and ready in just 30 minutes. Try it today!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 10 leaves fresh basil
- 12 ounces pasta
Instructions
- Coarsely chop the mushrooms, onion, carrots, and celery.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté the chopped vegetables for about 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste; cook for an additional 3 minutes.
- Stir in the mushrooms, salt, and pepper. Cook until moisture evaporates (about 20 minutes).
- Finish with balsamic vinegar and adjust seasoning as needed.
- Serve over cooked pasta or polenta, garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg