Description
This Mushroom Ragu is a rich, savory, and creamy sauce made from a mix of white and brown mushrooms, slowly sautéed with aromatic vegetables, herbs, and tomato paste. Served over fettuccine pasta and finished with fresh basil and optional parmesan cheese, this dish offers a hearty vegetarian meal perfect for a comforting dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 3 cloves garlic, grated
- ½ teaspoon rosemary
- 3 bay leaves
- 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped
Other Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup tomato paste (thick, from tube or small can)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 12 ounces pasta (fettuccine recommended)
- 10 leaves fresh basil
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the vegetables: Coarsely chop the mushrooms either by hand or pulse them in a food processor in 3 or 4 batches and set aside in a bowl. Coarsely chop the onion, carrots, and celery similarly, either by hand or with a quick pulse in the food processor.
- Make the flavor base: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5 minutes, stirring often, until they start to soften. Add the grated garlic, rosemary, bay leaves, and tomato paste, then sauté for an additional 3 minutes until the tomato paste darkens, developing a rich flavor.
- Add the mushrooms: Add the chopped mushrooms to the pan, season with salt and black pepper, and cook on medium-high heat for approximately 20 minutes. Stir occasionally and cook until all the water released from the mushrooms has evaporated and the mixture becomes thick and creamy.
- Finish the sauce: Stir in the balsamic vinegar, then turn off the heat. Taste the ragu and adjust salt as needed, aiming for a savory and rich flavor profile.
- Cook the pasta and combine: Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve one cup of pasta cooking water before draining.
- Combine pasta and ragu: Add the drained pasta to the pan with the mushroom ragu along with ¼ cup of the reserved pasta water. Toss over medium heat for a few seconds to combine the pasta and sauce thoroughly.
- Serve: Plate the pasta topped with 10 fresh basil leaves, a drizzle of olive oil, and grated or shaved parmesan cheese if desired. Serve immediately for best flavor.
Notes
- The mushroom mixture can be made ahead and reheated gently before combining with pasta.
- Use a mix of mushroom varieties for best depth of flavor.
- Adjust balsamic vinegar and salt to taste to balance acidity and savoriness.
- Optional parmesan cheese adds a lovely umami boost but can be omitted for a vegetarian (not vegan) dish.
- Reserve pasta water helps the sauce adhere better to the noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Mushroom ragu, vegetarian pasta sauce, mushroom pasta, Italian dinner, fettuccine ragu, savory mushroom sauce
