⅓cup(90grams)tomato pastethe thick one that comes in a tube
2pounds(900grams)mushroomswhite button, cremini, or mixed mushrooms
1½teaspoonsaltor more to taste
¼teaspoonblack pepper
SERVE WITH
1pound(450grams)pasta
½cup(50grams)parmesan cheesegrated, or dairy-free cheese
1handfulflat-leaf parsleychopped, or basil
MAKE FLAVOR BASE
Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.
If you use a food processor, pulse the veggies until coarsely chopped.Don't blend continuously, or you'll risk overprocessing the veggies.
In a large skillet or dutch oven, warm up the olive oil.Add the chopped celery, carrot, and onion and fry them gently for 5 to 8 minutes.Add tomato paste, gratedgarlic, rosemary, and bay leaves, stir and fry for another 3 minutes or until the tomato paste turns darker.
ADD MUSHROOMS
Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.
If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.Blending in batches ensures the mushrooms at the bottom of the food processor won't get mushy and over-processed.
Transfer the choppedmushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes, depending on the water content of your mushrooms. Stir occasionally.
The mushrooms will release their liquid at first. Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.
TOSS PASTA
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.Add a ladleful of pasta cooking water, finish cooking for a few seconds, and serve immediately.
Sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.