Mushroom Ragu
User Reviews
5
Mushroom Ragu
Description
This Mushroom Ragu recipe uses roughly chopped mushrooms sautéed with onion, celery, and garlic, building a layered flavor base with butter. The addition of red wine adds depth and acidity. Crushed tomatoes, vegetable stock, and tomato paste form a rich, slightly thickened sauce that simmers gently with dried thyme, salt, and pepper for seasoning.
The dried pasta is then stirred directly into the simmering sauce and cooked until tender, allowing it to finish absorbing flavors from the ragu. This technique creates a cohesive, comforting pasta dish with a well-developed umami profile from the mushrooms and herbs.
Serve topped with grated Parmesan or a vegan alternative and fresh basil or chili flakes if desired. The sauce can accommodate different mushroom varieties and the recipe suggests adjusting liquid if the sauce dries during cooking.
Vegetable stock can be substituted with water or homemade mushroom stock. Watching pasta cooking times ensures perfect texture without over or undercooking.
Ingredients
- 1 pound mushrooms (450g) cleaned and roughly chopped
- 2 tablespoons butter
- 1 cup onion diced
- ¼ cup celery diced
- 2 cloves garlic minced
- ¼ cup red wine (60ml)
- 28 oz crushed tomatoes (400g) canned
- 2 cups vegetable stock (475ml)
- 2 tablespoons tomato paste
- 2 teaspoons thyme dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 oz pasta (285g)
To Serve:
- Parmesan Cheese vegetarian or vegan version if required, grated
- basil chopped, fresh
- dried chili flakes
Instructions
- Heat the butter in a large lidded saute pan, or pot, over a medium heat, then add the onion, celery, and garlic and sauté for 5 minutes, stirring, until soft.
- Add the mushrooms to the pan and sauté for 5 minutes or until soft.
- Increase the heat, add the wine and allow to bubble for 2 minutes.
- Add the canned tomatoes, vegetable stock, tomato paste, and thyme and salt and pepper. Bring the mushroom ragu to the boil, then lower the heat and simmer gently for 10 minutes.
- Stir the dried pasta into the ragu, cover with the lid and simmer for a further 12-15 minutes, stirring regularly, or until the pasta is cooked and soft.
Notes
- If vegetable stock isn’t available, water or homemade mushroom stock can be used to maintain flavor.
- Use any mushroom type, chopping them evenly for uniform cooking.
- Add extra water if the sauce reduces too much while simmering to keep consistency.
- Top with vegetarian or vegan parmesan and fresh basil or chili flakes as preferred.
- Follow your pasta brand’s cooking instructions to prevent over or undercooking when simmering in sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 448kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 1154mg | 48% |
| Potassium | 1290mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 1024IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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