Description
A rich and earthy porcini mushroom ragù, perfect for pasta or polenta.
Ingredients
Scale
- 500g fresh porcini mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 150ml dry red wine
- 400g canned crushed tomatoes
- 200ml vegetable broth
- 1 sprig fresh rosemary
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add sliced porcini mushrooms and cook until they release their liquid and start to brown, about 10-15 minutes.
- Pour in red wine and scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by half.
- Stir in crushed tomatoes, vegetable broth, and rosemary sprig.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the sauce has thickened.
- Remove the rosemary sprig.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a deeper flavor, soak dried porcini mushrooms (about 30g) in hot water for 20 minutes, then chop and add them along with the fresh mushrooms.
- This ragù can be made ahead and refrigerated for up to 3 days.
- It freezes well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: porcini mushroom ragù, mushroom sauce, pasta sauce, vegetarian ragù, Italian sauce