Mushroom Ragu/Bolognese

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Recipe

18 INGREDIENTS • 11 STEPS • 2HRS 20MINS

Mushroom Ragu/Bolognese

4

2 ratings

This is the recipe for my Mushroom Ragu. It's perfect for a meat free meal -- you won't miss the meat!

Mushroom Ragu/Bolognese

Save

Delisous is food and film blog. Come Hungry!

This is the recipe for my Mushroom Ragu. It's perfect for a meat free meal -- you won't miss the meat!

2HRS 20MINS

Total Time

$2.80

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/3 cup

Dried Porcini Mushroom

1

3 cloves

3 stalks

3

2 Tbsp

Extra-Virgin Olive Oil

6 2/3 cups

Wild Mushrooms

or Any Assorted Mushrooms

2 cans
(14.5 oz)

Diced Tomatoes

1 Tbsp

Tomato Paste

1 tsp

Granulated Sugar

1 tsp

2 cups

Rotini Pasta

or Riccioli, Pipe Rigate, Farfalle, Any Short Pasta

to taste

Parmesan Cheese, grated

to taste

to taste

Ground Black Pepper

1 sprig

1 sprig

1 sprig

Fresh Oregano

Nutrition Per Serving

VIEW ALL

Calories

770

Fat

8.0 g

Protein

39.2 g

Carbs

127.9 g

Mushroom Ragu/Bolognese

Save

Delisous is food and film blog. Come Hungry!

Cooking InstructionsHide images

step 1

Soak Dried Porcini Mushroom (1/3 cup) in boiling water. Set aside for 30 minutes.

step 2

Chop Red Onion (1) and Garlic (3 cloves) Then, dice Celery (3 stalks) and Carrots (3).

step 3

Heat Extra-Virgin Olive Oil (2 Tbsp)in a pan. Add onion and garlic and cook, stirring occasionally, until onions begin to brown.

step 4

Add diced celery ribs and carrot to the pan. Season with Sea Salt (to taste) and Ground Black Pepper (to taste) and cook on low heat for about 20-25 minutes.

step 5

Roughly cut the Wild Mushrooms (6 2/3 cups) and place them into a food processor. Process until finely chopped. Also drain and finely chop the dried porcini mushrooms.

step 6

Add mixed mushroomsand dried porcini mushrooms to the pan and cook until liquid is released and mushrooms are browned, for about 10 minutes.

step 7

Add Diced Tomatoes (2 cans) to the pan. Mix to combine. Then add Tomato Paste (1 Tbsp) and Granulated Sugar (1 tsp). Mix to combine again.

step 8

Wrap Fresh Rosemary (1 sprig), Fresh Thyme (1 sprig), and Fresh Oregano (1 sprig) on a piece in a cheesecloth and tie with kitchen twine. Add to the pan with Dried Basil (1 tsp). Simmer on low heat for 45 minutes.

step 9

Add 1 cup of water and simmer for an additional 30 minutes. Meanwhile, cook Rotini Pasta (2 cups) until al dente.

step 10

Remove the cheesecloth from the pan. Add cooked short pasta along with 1/3 cup of pasta liquid and combine.

step 11

Serve with a generous grating of Parmesan Cheese (to taste).

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