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Mushroom Ragu

Mushroom Ragu
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Mushroom Ragu is a hearty and comforting dish that brings warmth and flavor to any dinner table. This rich sauce, made primarily from fresh mushrooms, aromatic vegetables, and herbs, is perfect for busy weeknights when you crave something satisfying yet quick to prepare. In just 30 minutes, you can create a delicious meal that pairs beautifully with pasta, polenta, or even as a filling for lasagna. Whether you’re cooking for your family or hosting friends, this versatile ragu is sure to impress. With its savory depth and wholesome ingredients, once you try this Mushroom Ragu, it will become a cherished recipe you’ll want to make time and again.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 medium carrots
  • 1 large stalk celery
  • 3 cloves garlic
  • ½ teaspoon rosemary
  • 3 bay leaves
  • ½ cup tomato paste
  • 2 pounds mushrooms (1 pound white, 1 pound brown)
  • 1 teaspoon salt (or more to taste)
  • â…› teaspoon black pepper
  • 1 tablespoon balsamic vinegar (or more to taste)
  • 10 leaves fresh basil
  • 12 ounces pasta

Instructions

  1. Prepare the vegetables: Coarsely chop the mushrooms and finely chop the onion, carrots, and celery.
  2. Create the flavor base: In a skillet or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until tender (about 5 minutes). Stir in garlic, rosemary, bay leaves, and tomato paste; cook until the paste deepens in color.
  3. Add mushrooms: Incorporate chopped mushrooms, season with salt and pepper. Cook on medium-high heat for about 20 minutes until moisture evaporates. Stir in balsamic vinegar at the end.
  4. Serve: Cook pasta according to package instructions; toss with ragu and reserved pasta water as needed. Garnish with fresh basil.

Nutrition

Find it online: https://simpleeatsdaily.com/mushroom-ragu/