Description
A rich and savory mushroom ragu perfect for pasta or as a topping.
Ingredients
Scale
- 500g mixed mushrooms, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 400g canned tomatoes
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, carrot, and celery. Sauté until softened.
- Add chopped mushrooms and cook until they release moisture.
- Stir in canned tomatoes and season with salt and pepper.
- Simmer for 20 minutes, stirring occasionally.
- Serve over pasta or as desired. Garnish with parsley.
Notes
- Use any variety of mushrooms you like.
- This dish pairs well with tagliatelle or polenta.
- Can be made ahead and stored in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mushroom Ragu