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–+ servings
Fettuccine with rich mushroom ragu, basil, and parmesan on white marble.

Mushroom Ragu (Rich & Savory Pasta Sauce)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6 servings
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 medium carrots
  • 1 rib celery
  • 3 cloves garlic
  • ½ teaspoon dried rosemary
  • 3 bay leaves
  • ½ cup (130 g) tomato paste (the thick, concentrated kind sold in a tube or small can)
  • 2 pounds (900 g) mushrooms ideally 1 pound white mushrooms and 1 pound cremini mushrooms
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon balsamic vinegar plus more to taste
  • 12 ounces (340 g) pasta such as tagliatelle, fettuccine, or pappardelle
  • ¼ cup (25 g) grated Parmesan for serving, plus 1 handful basil leaves

  • Chop the vegetables: Pulse 2 pounds mushrooms in a food processor until coarsely chopped, working in 3 or 4 batches so they don’t turn into a paste. Transfer to a bowl.
    Pulse 1 large onion, 2 medium carrots, and 1 rib celery until coarsely chopped.
    No food processor? Chop everything with a sharp knife.
    Step 1 Chopped mushrooms, onion, carrots, and celery prepared for mushroom ragu.
  • Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring often.
    Add 3 cloves garlic (grated), ½ teaspoon dried rosemary, 3 bay leaves, and ½ cup tomato paste. Cook for 3 minutes, stirring often, until the tomato paste darkens slightly.
    Step 2 Vegetables sautéing with garlic, rosemary, bay leaves, and tomato paste.
  • Cook the mushrooms: Add the mushrooms, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook over medium-high heat for about 20 minutes, stirring occasionally.
    The mushrooms will release plenty of water. Keep cooking until the liquid evaporates and the ragu is thick, rich, and almost creamy.
    Stir in 1 tablespoon balsamic vinegar and turn off the heat. Taste and adjust the salt and balsamic vinegar.
    Step 3 Chopped mushrooms cooking into a thick, rich mushroom ragu.
  • Toss with pasta: Cook 12 ounces pasta in salted boiling water according to the package directions. Before draining, save 1 cup of pasta water.
    Add the drained pasta to the ragu with about ¼ cup of pasta water. Toss over medium heat for a few seconds until the pasta is well coated. Serve with fresh basil and Parmesan if desired.
    Step 4 Fettuccine tossed with mushroom ragu, then finished with basil and parmesan.
Substitutions
  • Extra virgin olive oil → Regular olive oil.
  • Onion → Yellow or white onion.
  • Garlic → Omit or add a little extra rosemary.
  • Dried rosemary → Finely chopped fresh rosemary.
  • Bay leaves → Omit if unavailable.
  • Mushrooms → White, cremini, portobello, or a mix.
  • Balsamic vinegar → Reduced-sodium soy sauce.
  • Fresh basil → Flat-leaf parsley.
  • Pasta → Tagliatelle, fettuccine, pappardelle, or rigatoni.
 
Tips
  • Pulse, don’t purée: Coarsely chop the mushrooms in batches.
  • Soften the soffritto: Give the onion, carrot, and celery time to build flavor.
  • Cook the tomato paste: Let it darken slightly for deeper flavor.
  • Cook off the liquid: Keep going until the ragu is thick and almost creamy.
  • Use a wide pan: More surface area helps mushroom moisture evaporate.
  • Add balsamic last: It brings sweetness, acidity, and savory depth.
  • Save pasta water: A splash helps the ragu cling to the pasta.
  • Finish in the sauce: Toss the pasta directly with the ragu before serving.
  • Remove the bay leaves: Take out all three before serving.
  • Store separately: Keep leftover ragu separate from pasta for the best texture.
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