Mushroom Ragu
Servings: 4 servings
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion
- 2 medium (2 medium) carrots
- 1 large stalk (1 large) celery
- 3 cloves (2 cloves) garlic
- ½ teaspoon (½ teaspoon) rosemary
- 3 (3) bay leaves
- ½ cup (130 grams) tomato paste the thick one that you can find in a tube or small can
- 2 pounds (900 grams) mushrooms 1 pound white, 1 pound brown
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 1 tablespoon (1 tablespoon) balsamic vinegar or more to taste
- 10 leaves (10 leaves) fresh basil
- 12 ounces (340 grams) pasta we use fettuccine + parmesan cheese optional
- PREPARE THE VEGETABLES: Coarsely chop 2 pounds mushrooms with a knife or in a food processor.If you use a food processor, pulse mushrooms in 3 or 4 batches. Set aside in a bowl.Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk celery with a knife or pulse them in a food processor.
- MAKE THE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil oil in a large skillet or Dutch oven. Add the chopped vegetables and sauté for 5 minutes, stirring often.Now, add 3 cloves garlic (grated), ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato pasteSauté for 3 more minutes until the tomato paste turns darker.
- ADD THE MUSHROOMS: Add the chopped mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepperCook on medium-high heat for about 20 minutes, or until all water from the mushrooms has evaporated.Stir in 1 tablespoon balsamic vinegar, then turn the heat off, taste, and adjust for salt.Aim for a savory, rich, thick, and almost creamy mushroom ragu.
- SERVING SUGGESTIONS: Cook 12 ounces pasta in a large pot of salted boiling water as per package instructions.When the pasta is al dente (cooked but with a bite), reserve one cup of pasta cooking water and drain the pasta. Add the pasta to the pan with the ragu, add ¼ cup of pasta water.Toss on medium heat for a few seconds until the pasta and the sauce are well combined.Serve with 10 leaves fresh basil, a drizzle of olive oil, and grated or shaved parmesan cheese.
