MUSHROOM RAGU

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It's a quick, rich, and tasty mushroom bolognese that goes perfectly with spaghetti, fettuccine, on top of polenta, or in a lasagna.

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STEP 1: Prep your ingredients

STEP 2:  Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.

STEP 3: If you use a food processor, pulse the veggies until coarsely chopped. Don't blend continuously, or you'll risk overprocessing the veggies.

STEP 4: Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.

STEP 5: If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.

STEP 6: Add tomato paste, grated garlic, rosemary, and bay leaves to a skillet, stir and fry for another 3 minutes or until the tomato paste turns darker.

STEP 7: Mix until well combined and gently fried.

STEP 8: Transfer the chopped mushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes.

STEP 9: Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.

STEP 10: Cook the pasta in a large pot of salted boiling water. Reserve one cup of pasta water, drain it when al dente, and toss it in the pan with the mushroom ragu.

STEP 11: Sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.

It's a healthy yet indulgent Italian dinner idea.

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