This recipe for Mushroom Ragu 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 vegetarian ragu for a weeknight or serve for Sunday dinners.
Grated parmesanvegetarian or vegan version if required
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.
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.