Mushroom Ragu Pasta Sauce (Print Version)
# Ingredients:
→ Vegetables
01 -
2 pounds (900 g) mushrooms, mixed white and brown, coarsely chopped
02 -
1 large onion, coarsely chopped
03 -
2 medium carrots, coarsely chopped
04 -
1 large stalk celery, coarsely chopped
05 -
3 cloves garlic, grated
→ Aromatics and Seasonings
06 -
2 tablespoons extra virgin olive oil
07 -
1/2 teaspoon dried rosemary
08 -
3 bay leaves
09 -
1 teaspoon fine sea salt, or more to taste
10 -
1/8 teaspoon ground black pepper
→ Tomato and Acid
11 -
1/2 cup (120 g) concentrated tomato paste
12 -
1 tablespoon balsamic vinegar, or more to taste
→ To Serve
13 -
12 ounces (340 g) fettuccine or pasta of choice
14 -
10 leaves fresh basil
15 -
Extra virgin olive oil, for drizzling
16 -
Parmesan cheese, grated or shaved (optional)
# Instructions:
01 -
Coarsely chop mixed mushrooms with a knife or pulse in a food processor in batches. Set aside in a bowl.
02 -
Coarsely chop onion, carrots, and celery with a knife, or pulse together in a food processor.
03 -
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5 minutes, stirring frequently.
04 -
Add grated garlic, rosemary, bay leaves, and tomato paste. Cook for 3 minutes, stirring, until the tomato paste darkens.
05 -
Add chopped mushrooms, salt, and black pepper. Cook over medium-high heat, stirring occasionally, for about 20 minutes or until the mushrooms have released and evaporated all their liquid.
06 -
Stir in balsamic vinegar. Taste and adjust seasoning with additional salt if needed. The sauce should be thick and savory.
07 -
Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1 cup pasta water before draining.
08 -
Add drained pasta to the mushroom ragu with about 60 ml reserved pasta water. Toss over medium heat until the pasta is well coated with the sauce.
09 -
Serve immediately, garnished with fresh basil leaves, a drizzle of olive oil, and grated or shaved parmesan if desired.
# Notes:
01 -
For a richer flavor, opt for a mix of fresh mushrooms such as cremini, shiitake, or portobello along with white button mushrooms.
02 -
The sauce can be prepared in advance and refrigerated for up to 3 days.