Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 lb white, 1 lb brown)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 10 leaves fresh basil
- 12 ounces pasta (optional)
- Parmesan cheese (optional)
Instructions
- Chop mushrooms, onion, carrots, and celery. Set aside.
- Heat olive oil in a skillet or Dutch oven. Sauté onion, carrots, and celery for 5 minutes.
- Add garlic, rosemary, bay leaves, and tomato paste; sauté 3 minutes until paste darkens.
- Add mushrooms, salt, and pepper. Cook ~20 minutes until water evaporates.
- Stir in balsamic vinegar. Adjust seasoning to taste.
- Cook pasta if desired, reserve 1 cup pasta water, drain, and toss with ragu and ¼ cup pasta water. Serve with basil, olive oil, and Parmesan.
Notes
- Leave some mushrooms whole for garnish.
- Adjust salt and balsamic vinegar to taste.
- Store leftovers in the refrigerator for 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Sauce
- Method: Sautéing
- Cuisine: American Italian
Nutrition
- Serving Size: 1 serving with pasta
- Calories: 489
- Sugar: 15 g
- Sodium: 886 mg
- Fat: 9 g
- Saturated Fat: 1 g