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Mushroom Ragu

 
Mushroom Ragu
34

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Yield

8

servings

Prep

30

min

Cook

hrs

Ready

3

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 ounce mushrooms, porcini, dried
*
1 tablespoon olive oil
1 small onions
or half medium, chopped
1 medium carrots
peeled and finely chopped
1 stalk celery
ends removed and finely chopped
*
3 cloves garlic
crushed or finely minced
4 tablespoons tomato paste
1 pound mushrooms, portabello
baby, chopped
1 x salt and black pepper
to taste
*
28 ounces tomatoes, canned, crushed
or use same amount freshly crushed or chopped tomatoes
2 each bay leaves
*
1 tablespoon italian seasoning
dried, or fresh
*

Directions

For the ragu:

Add the porcini mushrooms in 1 cup hot water, sork until soft, 20 minutes.

Strain through a fine-mesh sieve over a bowl or a measuring cup.

Chop the re dehydrated mushrooms and reserve the soaking liquid. Set aside.

While the mushrooms are soaking, add the olive oil in a dutch oven or a large pot over medium heat, heat until hot.

Add the onion, and cook until soft and become brown, about 8 minutes or longer.

Stir in the carrots and celery, and cook for another 3 to 5 minutes until the vegetables are soft.

Add the garlic and tomato paste, stirring, and cook for another 2 to 3 minutes.

Stir in the mushrooms, salt and black pepper to taste.

Cook, stirring, until the mushrooms are soft and some of the moisture has been evaporated, about 8 minutes.

Stir in the chopped porcini mushrooms, and cook for about 3 minutes.

Pour the reserved porcini soaking liquid, bring the pot to a boil and cook the sauce until thickened a bit, 4 to 6 minutes.

Pour in the tomatoes and the juice, and the bay leaves.

Bring to a boil, stirring two or three times.

Reduce the heat to medium low, add the Italian seasoning mix, stirring about three times, until thick, about 1 hour or more.

Discard the bay leaves.

Note: The sauce can be made 1 day ahead, allow to cool, then cover with a plastic wrap and put in the frige. Reheat before using.

Mix it into spaghetti, sprinkle some chopped fresh parsley and shave some parmesan on top.

Or use it as a sauce to make lasagna.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

This is a very flavorful ragu that's made of dried porcini, portabella mushrooms, tomatoes, celery, carrots and lots of spices. During the long and slow simmering, all the flavors marry together and makes this delicious ragu sauce. We made a flour cheese lasagna and a spaghetti with it. Yum, yum. It's a definite keeper recipe.

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 7723% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 147mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 8g
Vitamin A 42% Vitamin C 22%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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