Mushroom Ragu

A savory sauce made primarily of tender mushrooms and aromatic vegetables, perfect for topping pasta, rice, or polenta.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound mushrooms, chopped
1 medium carrot, diced
1 stalk celery, diced
14 ounces can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
as needed Fresh parsley for garnish
as needed Pasta of choice (for serving)

Method

Preparation

Heat olive oil in a large skillet over medium heat.
Add chopped onion and garlic, sautéing until softened.
Stir in the chopped mushrooms, carrot, and celery, cooking until the mushrooms release their moisture and soften.
Add crushed tomatoes, oregano, thyme, salt, and pepper.
Simmer for 20-25 minutes, allowing flavors to meld.
Serve over cooked pasta and garnish with fresh parsley.

Notes

For added texture, sprinkle some grated Parmesan cheese on top. This dish can be served as a hearty main course, or in smaller portions as a side. Leftovers can be stored in airtight containers in the refrigerator for 3 to 4 days, or frozen for up to 2 months.