Hearty Mushroom Ragu

Name: Hearty Mushroom Ragu
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 500g mixed mushrooms (e.g., button, cremini, shiitake), roughly chopped; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 tablespoon tomato paste; 1/2 cup red wine; 1 can (400g) diced tomatoes; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (optional); Grated Parmesan cheese (optional)

This rich and savory mushroom ragu is perfect for a cozy dinner. Simple ingredients, big flavors.

Total

60 min

Servings

4 servings

Level

Medium

Mushroom ragu is a delicious, vegetarian twist on the classic meat sauce. It's rich, earthy, and full of flavor, making it an ideal choice for a cozy dinner.

Using a mix of mushrooms adds depth and texture to the sauce. It pairs beautifully with pasta, polenta, or even a slice of crusty bread.

This dish is perfect for mushroom lovers and can easily be made ahead for a stress-free meal. Let's dive into this hearty recipe!

01What you'll need

Ingredients

13 items · 4 servings

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g mixed mushrooms (e.g., button, cremini, shiitake), roughly chopped
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1/2 cup red wine
1 can (400g) diced tomatoes
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional)
Grated Parmesan cheese (optional)

02How to make it

Step-by-step

Prep the Vegetables
Chop the onion, mince the garlic, and roughly chop the mushrooms. Dice the carrot and celery finely.
Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
Cook the Vegetables
Add the carrots, celery, and mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping any bits from the bottom of the skillet. Let it simmer for about 2 minutes.
Simmer the Sauce
Add the diced tomatoes and thyme. Season with salt and pepper. Lower the heat and let the sauce simmer for 20-25 minutes until it thickens.
Serve
Serve the ragu over pasta or polenta. Garnish with fresh parsley and Parmesan cheese if desired.

03From our kitchen

Cook's tips

You can make the ragu a day ahead; it tastes even better as the flavors meld together.
Store leftovers in an airtight container in the fridge for up to 3 days.
Swap the red wine with vegetable broth if you prefer a non-alcoholic version.

Cook's note

This mushroom ragu pairs wonderfully with a variety of starches, making it versatile and satisfying.

04Frequently asked

Questions & answers

Can I freeze mushroom ragu?

Yes, you can freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

What type of mushrooms should I use?

A mix of mushrooms like button, cremini, and shiitake works well for depth of flavor.

Can I add meat to this ragu?

Sure! You can add ground beef or sausage. Brown it before sautéing the vegetables.

How can I make it gluten-free?

Serve the ragu over gluten-free pasta or polenta.

What can I use instead of red wine?

Vegetable broth is a great substitute for red wine.

05Keep cooking

Dinner

Mushroom Risotto

Creamy mushroom risotto is a calm, satisfying dinner made with Arborio rice, savory mushrooms, wine, stock, and Parmesan. The method asks for a little stirring, but it is simple once you get into the rhythm.

50m4 servingsMedium