Easy Mushroom Bolognese (Ragu)
Packed with flavor and healthy, there is no heavy cream, butter, or pork in this sauce. In fact it is almost fat free, save a small amount of oil that you use to sauté the vegetables in at the beginning. I used Avocado oil, which is a fairly healthy oil with a high smoke point. Low fat? Works for me!
- 1 TBS avocado oil
- 1 medium onion, peeled
- 1 medium carrot, peeled and trimmed
- 1/2 large stalk of celery
- 1 fat clove of garlic, peeled and minced
- pinch of dried rosemary leaves
- pinch of dried thyme leaves
- one bay leaf, broken in half
- 2 TBS tomato paste (thick tomato puree)
- 1 pound (450g) cremini or white button mushrooms (or mixed), coarsely chopped
- 3/4 tsp of salt, or more to taste
- 1/4 tsp black pepper
- 1/2 pound (225g) pappardelle pasta
- 1/4 cup (25g) grated Parmesan or dairy-free cheese
- chopped flat leaf parsley or fresh basil
I love pasta. It is one of my favorite food groups. I can enjoy it all on its own with just butter, salt and pepper. A sauce however is always a delicious addition. Some of my favorite pasta sauces are:
BUTTER ROASTED TOMATO SAUCE - I don’t know why, but I am always amazed when I see a few simple ingredients working together and becoming something incredibly delicious. So it is with this fabulous sauce. This sauce is one of my favorite sauces. It is totally low maintenance and basically cooks itself. All you need to do is to dump a few ingredients into a baking dish and then let the oven do all the work. Amazingly tasty.
LEMON & GREEN OLIVE PASTA – If you are not a fan of green olives, look away now. If you are prepare to fall in love with this fabulous sauce! This simple to make pan sauce includes buttery Castelvetrano Olives and crispy lemon bread crumbs. A garnish of more bread crumbs and cheese finishes it off. It is also filled with lots of chopped fresh parsley, garlic and torn basil. In short it is yummo!!
Mushroom Bolognese (Ragu)
- 1 TBS avocado oil
- 1 medium onion, peeled
- 1 medium carrot, peeled and trimmed
- 1/2 large stalk of celery
- 1 fat clove of garlic, peeled and minced
- pinch of dried rosemary leaves
- pinch of dried thyme leaves
- one bay leaf, broken in half
- 2 TBS tomato paste (thick tomato puree)
- 1 pound (450g) cremini or white button mushrooms (or mixed), coarsely chopped
- 3/4 tsp of salt, or more to taste
- 1/4 tsp black pepper
- 1/2 pound (225g) pappardelle pasta
- 1/4 cup (25g) grated Parmesan or dairy-free cheese
- chopped flat leaf parsley or fresh basil
- Chop your carrot, celery and onion very finely. (I used the food processor. Just chop until coarsely chopped if using the food processor. Do NOT overprocess.)
- Heat the avocado oil in a large skillet over medium heat. Once hot add the vegetables. Cook gently, stirring occasionally until softened. (5 – 8 minutes.)
- Add the tomato paste/puree, garlic, and herbs. Cook, stirring for a further 3 minutes. The tomato paste should turn dark.
- Coarsely chop the mushrooms. (I used a food processor again. Do it in batches, and once again do not over process. You want a coarse texture.)
- Transfer the chopped mushrooms to the pan. Season with salt and pepper. cook on medium high for 20 to 25 minutes, stirring frequently until the mushrooms release all of their liquid and it has evaporated.
- While the sauce is cooking put some lightly salted water on to boil for the pasta. Cook the pasta to al dente according to the package directions. Drain, reserving 1/2 to 3/4 cup of the pasta water.
- Toss the hot pasta in the pan with the ragu. Add just enough of the pasta water to loosen the sauce a bit and coat the pasta. Serve immediately with or without cheese and the chopped herbs.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/01/easy-mushroom-bolognese-ragu.html
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