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Mushroom Ragu/Bolognese
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18 INGREDIENTS • 11 STEPS • 2HRS 20MINS

Mushroom Ragu/Bolognese

Recipe
4.0
2 ratings
This is the recipe for my Mushroom Ragu. It's perfect for a meat free meal -- you won't miss the meat!
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Mushroom Ragu/Bolognese
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Delisous
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
Dried Porcini Mushroom
1/3 cup
Dried Porcini Mushroom
Garlic
3 cloves
Celery
3 stalks
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Wild Mushrooms
6 2/3 cups
Wild Mushrooms
or Any Assorted Mushrooms
Diced Tomatoes
2 cans
(14.5 oz)
Diced Tomatoes
Tomato Paste
1 Tbsp
Tomato Paste
Rotini Pasta
2 cups
Rotini Pasta
or Riccioli, Pipe Rigate, Farfalle, Any Short Pasta
Parmesan Cheese
to taste
Sea Salt
to taste
Fresh Oregano
1 sprig
Fresh Oregano
Nutrition Per Serving
VIEW ALL
Calories
770
Fat
8.0 g
Protein
39.2 g
Carbs
127.9 g
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Mushroom Ragu/Bolognese
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Delisous
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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Tags
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Pasta
Italian
Vegetables
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