Mushroom Ragu Pasta

Mushroom Ragu Pasta - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

The BEST Mushroom Ragù Pasta – A Meatless Masterpiece!

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Rich & Hearty Mushroom Ragù – Just Like Nonna Would Make!

Mushroom Ragù Pasta with a rich and hearty mushroom ragù and deep umami flavours, perfect over fresh pasta. You won’t believe this is a meatless pasta meal. A rich, hearty mushroom ragù that relies on slow cooking for deep, satisfying flavours. Perfect over your favourite pasta!

Made using a variety of fresh and dried mushroom for that incredibly tasty reduced ragù flavour. Vegetarians and meat lovers alike will love this. Let the ragù rest for 10 minutes before serving, giving the flavours a chance to settle into something truly special.

Pair it with homemade pasta, a bold red wine, and a warm kitchen filled with the aroma of slow-cooked comfort. This recipe takes time to make, so why not prepare a large batch and freeze portions for easy, ready-to-go meals? Otherwise simply half it.

Just like Nonna would make, if she were a mushroom lover! Enjoy.

Ingredients

64oz - 1.8kg mixed fresh mushrooms (shiitake, portobello, cremini, oyster), finely chopped or pulsed in a food processor.
2oz - 60g dried mushrooms (porcini or mixed)
2 cups red wine
2 large brown onions, finely chopped
2 medium carrots, finely chopped
3 celery sticks, finely chopped
3.5oz - 100g tomato paste (7 tbsp)
3 x garlic cloves, grated
1½ tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary
2 x 14oz - 400g canned tomatoes, crushed
2 Bay leaves
6 tbsp olive oil
Salt and pepper to taste
1 cup fresh basil, shredded
Parmesan cheese to taste (Grated)
Fresh pasta for 8-10 people

Steps

Step 1
Hydrate the Dried Mushrooms. Soak the dried mushrooms in warm red wine for 15 minutes to soften them. Finely chop the rehydrated mushrooms, reserving the wine for later use. Strain wine with a very fine sieve or cloth to retain any mushroom dirt or sand.
Step 2
In a large pot or Dutch oven over medium-high heat, heat 4 tbsp of olive oil. Add the chopped onions and sweat them a little, then the carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly golden. Add the tomato paste, stirring well, and cook for 3 minutes to caramelise slightly. Add the minced garlic, oregano, rosemary and thyme. Stir for about 1 minute until fragrant. Pour in the reserved red wine from the mushrooms, scraping up any browned bits from the bottom of the pot. This deglazing step adds flavour depth.
Step 3
Place mushrooms in a food processor and pulse blitz until you have a ground (minced) meat texture, (Not too fine). Add mushrooms and the hydrated dried mushrooms to the pot. Stir to combine, letting the mushrooms cook down for 5-7 minutes. Add the crushed canned tomatoes, bay leaves, salt, and pepper. Add half the fresh basil. Stir everything together.
Step 4
Reduce the heat to very low and let the ragù simmer uncovered for 90 to 120 minutes, stirring occasionally. This allows the flavours to concentrate and meld together. If the sauce becomes too dry, add a splash of water or stock to maintain the desired consistency. You can also partially cover the pot if you prefer a slightly saucier ragù.
Step 5
Once the ragù is thickened and rich, stir in the remaining freshly chopped basil. Taste and adjust the seasoning with additional salt and pepper if needed. Let the sauce rest for 10 minutes to settle the flavours.
Step 6
Serve over al dente pappardelle, fettuccine, or tagliatelle, and top with grated pecorino or parmesan for extra richness. See my fresh pasta recipe.

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