Description
A hearty and comforting mushroom ragu that brings together earthy flavors and vibrant colors, perfect for pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, chopped (button or cremini)
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Pasta of your choice, for serving
Instructions
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic to the skillet. Sauté for about 3-5 minutes until the onion is soft and translucent.
- Stir in the chopped mushrooms, carrot, and celery. Cook until the mushrooms are tender and have released their moisture, about 7-10 minutes.
- Pour in the crushed tomatoes, thyme, oregano, salt, and pepper. Mix well.
- Let the sauce simmer on low heat for about 20-25 minutes, stirring occasionally.
- Serve the ragu over your choice of pasta and garnish with fresh chopped parsley.
Notes
Don’t rush the cooking to allow the mushrooms to brown for added flavor. Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg