This Mushroom Ragu recipe is hearty and perfect for chilly fall or winter nights! The mushroom flavor in this dish gives a layer of deep comforting flavor without the use of meat. Make this one-pot 35-minute vegetarian ragu for a weeknight or serve for any dinners.
Mushroom Ragu is delicious served over pasta! It's a rich and tasty tomato-based pasta sauce that's full of delicious, tender mushrooms. Plus, it's ready in just 35 minutes!
It can also be used as a sauce for pizzas or paninis, in baked pasta like lasagna, and more. Serve with your favorite sides to round out the dish.
This mushroom ragu is made in one pot and is versatile enough to serve as a simple weeknight dinner or as a special occasion meal!
Ragu sauce is a traditional meat-based tomato sauce with a touch of red wine that can be used in dishes like spaghetti and lasagna. It's similar to marinara, but it uses beef or pork instead of just tomatoes for flavor.
Using mushrooms is a great vegetarian alternative to traditional ragu sauce. Mushrooms are naturally hearty and give off a deep layer of umami flavor that has a similar feeling to meat-based tomato sauces.
Why You'll Love This Recipe
It's a great vegetarian alternative that is just as satisfying as using meat.
You can use different types of mushrooms or vegetables in the sauce to change it up with whatever you have on hand.
The mushroom ragu is hearty and flavorful, perfect for chilly fall or winter nights.
It's a one-pot meal that's ready in just 35 minutes! Perfect for a quick, hearty weeknight dinner that the whole family will love.
You can use this mushroom ragu in lots of different dishes, making it a versatile recipe.
- Mushrooms - I used chestnut mushrooms which have a deep, earthy flavor that pairs well with the tomato sauce. Feel free to use whatever mushrooms you have such as button mushrooms.
- Butter - The vegetables get cooked in butter to add a creamy buttery flavor. Use vegan butter to make the mushroom ragu completely vegan.
- Garlic, Onion, and Celery - These aromatics add depth of flavor to the sauce by infusing it with fresh garden flavor.
- Red Wine - A touch of red wine gives the sauce richness and depth that takes it to the next level. Feel free to leave it out though!
- Crushed Tomatoes & Tomato Paste - These ingredients help to thicken the sauce and give it a robust tomato flavor along with a layer of acidic flavor.
- Vegetable Stock - This is used to give the sauce some more flavor and depth. It also thins out the sauce creating the correct consistency.
- Dried Thyme - Thyme is a classic herb that pairs well with mushrooms and gives the sauce an herby flavor.
- Salt & Pepper - Seasoning with salt and pepper helps to balance and enhance the natural flavors of the dish.
- Pasta - You can use any pasta you enjoy to make this dish. We like using rigatoni because the shape soaks up the sauce and flavors well.
- Grated parmesan (or vegetarian/vegan alternative)
- Fresh basil, chopped
- Dried chili flakes
Please see the recipe card below for quantities.
Wondering how to make this Mushroom Ragu recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Saute the vegetables: Add the butter to a large frying pan and heat over medium heat until the butter is melted. Add the celery, onion, and garlic and cook for 5 minutes or until the vegetables are soft, then add the mushrooms and continue to cook for an additional 5 minutes.
Deglaze with wine: To the cooked vegetables, add the red wine. Allow it to bubble ensuring the alcohol cooks off and the flavor gets absorbed into the vegetables.
Assemble the sauce: To the pan, add the canned tomatoes, tomato paste, vegetable stock, and dried seasonings. Bring the mixture to a boil, then lower down to a simmer for 10 minutes.
Cook the pasta: Add the pasta right into the sauce and simmer for 12-15 minutes or until the pasta is cooked through and soft.
Garnish and serve: Plate the pasta into bowls or serving dishes and garnish with your favorite toppings.
If you don't have vegetable stock on hand, you can use water to help create the sauce. Or try using homemade mushroom stock.
You can use any type of mushroom in this recipe, just make sure they are all roughly chopped the same size to cook them evenly.
If the sauce is drying out while simmering, add more water as the pasta cooks.
You can top the mushroom ragu with regular parmesan, vegan parmesan or fresh basil leaves.
Use the instructions on the pasta you use for cooking time to make sure the pasta does not overcook or undercook.
Serve the mushroom ragu sauce over a bed of Green Pasta for additional nutrition.
Use it as the red sauce for a Naan Flatbread Pizza.
Herb and Garlic Stuffed Mushrooms make a great appetizer to this hearty meal.
Enjoy your pasta with some garlic bread.
Flavor the sauce using fresh Italian herbs such as basil, rosemary, marjoram, or thyme.
Add a touch of heavy cream to give the mushroom ragu a creamy and rich texture.
For an extra spicy mushroom ragu, add dried chili flakes for heat.
Mix up your pasta choices by using penne or shells instead of rigatoni if you prefer more sauce on your pasta.
Add a few tablespoons of nutritional yeast for cheesy flavor without the use of dairy.
Swap out the chestnut mushrooms for other mushroom varieties like portobello, shiitake, or oyster mushrooms.
Make it vegan by using vegan butter and omitting the cheese garnish.
If you're gluten-free, use your favorite gluten-free pasta for this recipe.
Storing: Refrigerate leftovers in an airtight container for up to 5 days. Reheat on the stovetop or using the microwave.
Freezing: You can freeze the sauce without the pasta by layering the mushroom ragu and pasta into freezer-safe airtight containers or bags. Label with the date, then freeze for up to three months. Thaw overnight in the refrigerator before reheating on the stovetop or using a microwave.
You can use any mushroom you enjoy in this recipe. The mushrooms used are chestnut, but feel free to try portobello, shiitake, or oyster mushrooms as well!
Yes! This mushroom sauce can easily be prepared in advance. You can make it a day before, or several days before and store the cooked pasta separately from the mushroom sauce.
No, mushroom ragu does not require the addition of red wine. You can omit it if you like, but do note that omitting this ingredient may impact the overall flavor of mushroom sauce.
More Mushroom Recipes
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- 1 pound mushrooms (450g) cleaned and roughly chopped
- 2 tablespoons butter
- 1 cup onion diced
- ¼ cup celery diced
- 2 cloves garlic minced
- ¼ cup red wine (60ml)
- 28 oz crushed tomatoes (400g) canned
- 2 cups vegetable stock (475ml)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 oz pasta (285g)
- Grated parmesan vegetarian or vegan version if required
- Fresh basil chopped
- Dried chili flakes
- Heat the butter in a large lidded saute pan, or pot, over a medium heat, then add the onion, celery, and garlic and sauté for 5 minutes, stirring, until soft.
- Add the mushrooms to the pan and sauté for 5 minutes or until soft.
- Increase the heat, add the wine and allow to bubble for 2 minutes.
- Add the canned tomatoes, vegetable stock, tomato paste, and thyme and salt and pepper. Bring the mushroom ragu to the boil, then lower the heat and simmer gently for 10 minutes.
- Stir the dried pasta into the ragu, cover with the lid and simmer for a further 12-15 minutes, stirring regularly, or until the pasta is cooked and soft.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.