Mushroom Ragu Recipe
If you love a rich, hearty Italian ragù but want something lighter, this Mushroom Ragu will steal your heart. Made with cremini mushrooms, a classic soffritto, and a splash of red wine, it simmers into a deeply flavorful sauce that rivals any meat version. Serve it over creamy polenta or pasta for a rustic, soul-warming Italian meal.
Servings: 8 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion finely diced
- 1 large carrot finely diced
- 1 celery stalk finely diced
- 3 garlic cloves minced
- 1 ½ pounds cremini baby bella mushrooms, cleaned and finely chopped
- 2 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- 1 cup dry red wine or broth
- 1 teaspoon fresh thyme chopped (or ½ tsp dried)
- 1 teaspoon fresh rosemary chopped (or ½ tsp dried)
- Salt and freshly cracked black pepper to taste
- Grated Parmigiano-Reggiano for serving
- Optional: 2 tablespoons unsalted butter or a splash of cream to finish
Instructions
Make the Soffritto
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook for 8–10 minutes, until soft and lightly golden.
- Stir in the garlic and cook for another 1 minute, just until fragrant.
Cook the Mushrooms
- Add the finely chopped cremini mushrooms and season with a pinch of salt. Cook over medium-high heat for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Let them brown slightly to develop deep flavor.
Deglaze and Simmer
- Stir in the tomato paste and cook for 2 minutes, letting it darken slightly. Add the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine is mostly reduced.
- Add the crushed tomatoes, thyme, rosemary, and a generous pinch of salt and pepper. Stir to combine.
- Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and rich.
Finish and Serve
- Taste and adjust seasoning. For added richness, stir in butter or a splash of cream (optional).
- Serve hot over: creamy polenta, pappardelle pasta, tagliatelle, or rigatoni pasta.
- Top generously with Parmigiano-Reggiano and a drizzle of olive oil, if desired.
Notes
Top Tips:
- Finely chopping the mushrooms gives them a ground–meat–like texture once cooked.
- This ragu is even better the next day and great for meal prep or entertaining.
Nutrition
Serving: 8g | Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 43mg | Potassium: 474mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
