Mushroom Ragu

5 from 37 votes

This mushroom ragu is rich, earthy and packed with savory goodness. It’s a plant-based option that doesn’t skimp on comfort or flavor. Serve it with pasta or however you like your sauces best.

Prep Time25

Cook Time45

Total Time1 10

Course: Meals, Vegan

Cuisine: Italian

Keyword: Sauce

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

3/4 Ounce porcini mushrooms dried
4 Tablespoons olive oil
1 onion peeled and finely chopped
2 carrots peeled and finely chopped
2 Stalks celery finely chopped
3 Cloves garlic peeled and finely chopped
16 Ounces mixed mushrooms finely chopped
3/4 Cup red wine vegan
1 Can crushed tomatoes 14-Ounce
2 Tablespoons thyme fresh, leaves only, finely chopped
1 Sprig rosemary leaves only, finely chopped
1 Cup vegetable stock
salt and pepper to taste
12 Ounces pasta

Instructions

Add the dried porcini mushrooms to a small bowl and pour over enough boiling water to cover them. Set aside.
Heat the oil in a large skillet and add the onion, carrots, celery, rosemary and thyme. Sauté over a medium heat for 5 minutes
Add the chopped garlic and cook for 1 minute. Add the chopped mushrooms and cook for 5 minutes.
Turn up the heat and pour the wine into the pan, bring it to the boil and allow the alcohol to evaporate for 2 minutes.
Meanwhile, drain the porcini mushrooms but reserve the water. Roughly chop the porcini mushrooms.
To the pan, add the crushed tomatoes, vegetable stock, chopped porcini mushrooms and the water from the porcini mushrooms. Bring to a boil.
Reduce the heat to a simmer, add salt and pepper to taste and cook uncovered for 45 minutes
When the sauce is almost ready, prepare the pasta according to the cooking instructions. Drain the pasta and add it straight to the sauce, coating the pasta well.

Notes

Tear or chop mushrooms finely: The best way to prepare the mushrooms for this dish is tearing them into small chunks by hand and then running a very sharp knife through the torn mushrooms to chop them into small pieces. This gives the appearance of ‘mushroom mince’ and thus the ragu-like sauce. Don’t skip the porcini, as they give the dish its signature richness.
Use a wide pan: More surface area helps the sauce reduce evenly and develop flavor.
Let it simmer uncovered: This concentrates the flavors and thickens the sauce naturally.
Taste and adjust: Before serving, taste the sauce and tweak with salt, pepper or a splash of extra wine if needed.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.