Introduction
Tutorial: how to make mushroom ragu — meaty mushrooms + red wine + tomatoes braised. 1 hr Italian.
Ingredients List
- 1.5 lb mixed mushrooms + 4 tbsp olive oil + 2 tbsp butter + S+P
- 1 onion + 1 carrot + 1 celery + 5 garlic + 3 tbsp tomato paste + spices
- 1 cup red wine + 28 oz San Marzano + 1 cup broth + thyme + rosemary + bay + soy + sugar + S+P
- 1 lb pappardelle + 1/2 cup parm + 2 tbsp butter + parsley + basil
Timing
Prep 15. Mushrooms 10. Braise 40. Pasta 5. Total 60 min.
Step 1 — Sear in 2 Batches
5 min undisturbed + 2 min toss each batch.
Step 2 — Mirepoix
Onion + carrot + celery 7 min. Garlic + paste + spices 2 min.
Step 3 — Deglaze Wine
3 min reduce by half.
Step 4 — Tomatoes + Braise
Hand-crush tomatoes + broth + herbs + soy + sugar + S+P + mushrooms back. Simmer 30-35 min low covered partial.
Step 5 — Pasta
Al dente -1 min. Reserve 1 cup water.
Step 6 — Toss
Pasta in sauce + 1/2 cup water + butter + parm. Glossy. Top with herbs.
Nutritional Information
- Calories 590 | Protein 20g | Fat 20g | Carbs 78g | Fiber 7g
Healthier Alternatives
Whole wheat. No butter vegan. Chickpea pasta. Nutritional yeast.
Serving Suggestions
Arugula salad. Bread. Chianti. Burrata. Breadcrumbs.
Common Mistakes to Avoid
- Crowded mushrooms
- No wine deglaze
- Skip tomato paste
- Hard boil
- Pre-grated parm
Storing Tips
5 days fridge. Freeze 3 mo. Sauce 3 days ahead.
Conclusion
That’s how to make mushroom ragu. Comment your mushroom mix, share a photo, subscribe.
FAQs
Mushroom mix? Cremini + shiitake + oyster.
No wine? Balsamic + broth.
Make ahead? 3 days.
Vegan? Skip butter/parm.
GF? GF pappardelle.
Add meat? Brown beef first.
Recipe Card: Mushroom Ragu
Prep: 15 min | Cook: 45 min | Total: 1 hr | Serves: 6 | Calories: 590/serving
Ingredients
- 1.5 lb mixed mushrooms + olive oil + butter + S+P
- 1 onion + 1 carrot + 1 celery + 5 garlic + 3 tbsp tomato paste + oregano + Italian + chili flakes
- 1 cup dry red wine + 28 oz San Marzano + 1 cup veg broth + thyme + rosemary + bay + soy + sugar + S+P
- 1 lb pappardelle + 1/2 cup parmesan + 2 tbsp butter + parsley + basil
Instructions
- Sear mushrooms in 2 batches: 5 min undisturbed + 2 min toss.
- Cook mirepoix 7 min; add garlic, tomato paste, spices 2 min.
- Deglaze with red wine; reduce 3 min.
- Add tomatoes (hand-crushed), broth, herbs, soy, sugar, mushrooms back; simmer 30-35 min covered partial.
- Cook pappardelle 1 min less than al dente; reserve 1 cup water.
- Toss pasta with sauce + pasta water + butter + parmesan; finish with herbs.
Nutrition (per serving)
Calories 590 | Protein 20g | Fat 20g | Carbs 78g | Fiber 7g
