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A close-up of rich mushroom ragu sauce served over thick pasta in a white bowl.

Mushroom Ragu

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 1 lb cremini mushrooms, finely chopped
  • 0.5 oz dried porcini mushrooms
  • 1 cup hot water
  • 1 large yellow onion, finely diced
  • 2 carrots , finely diced
  • 2 celery stalks , finely diced
  • 4 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 0.5 cup dry red wine
  • 1 teaspoon dried thyme
  • 0.5 teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Method
 

  1. Place dried porcini in a bowl with 1 cup hot water and soak for 20 minutes; remove mushrooms and chop, reserving the liquid through a fine-mesh strainer.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Add chopped cremini mushrooms and cook undisturbed for 5 minutes, then stir and continue cooking until browned and moisture has evaporated.
  4. Add diced onion, carrots, and celery to the pot and sauté for 8 minutes until vegetables are softened.
  5. Stir in garlic, tomato paste, thyme, and red pepper flakes; cook for 2 minutes until the tomato paste is fragrant and deep red.
  6. Pour in the red wine to deglaze the pan, scraping the browned bits from the bottom.
  7. Add the reserved mushroom soaking liquid and the chopped porcini mushrooms.
  8. Reduce heat to low and simmer for 25-30 minutes until the sauce has thickened and flavors are concentrated.
  9. Season with salt and black pepper before serving.