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Mushroom Ragu

Mushroom Ragu
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If you’re in search of a comforting dish that delivers warmth and mouthwatering flavors, this Mushroom Ragu is your answer. This hearty vegetarian sauce stars a blend of earthy mushrooms and fresh vegetables, creating a rich, savory experience that pairs beautifully with pasta, polenta, or even as a filling for lasagna. Ready in just 30 minutes, it’s perfect for busy weeknights or special gatherings with family and friends. The versatility of this ragu allows you to customize it to your taste preferences, making it a delightful addition to any meal. Enjoy every delicious bite of this wholesome comfort food that will surely become a staple in your kitchen.

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)
  • ¼ teaspoon black pepper
  • 1 tablespoon balsamic vinegar (or more to taste)
  • 10 leaves fresh basil
  • 12 ounces pasta (options like fettuccine, gluten-free, etc.)

Instructions

  1. Coarsely chop the mixed mushrooms and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery; sauté for 5 minutes until softened.
  3. Stir in garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes.
  4. Add the mushrooms, salt, and pepper; cook on medium-high for about 20 minutes until moisture evaporates.
  5. Stir in balsamic vinegar; taste and adjust seasoning if needed.
  6. Serve over cooked pasta, garnished with fresh basil and drizzled with olive oil.

Nutrition

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