Description

This Mushroom Ragu is a rich, hearty, vegetarian twist on classic meat ragu—slow-simmered with mushrooms, red wine, sun-dried tomatoes, and aromatic herbs. Perfect over pasta, polenta, or crusty bread, it’s an umami-packed comfort dish you’ll want on repeat.

Ingredients

2 tablespoons olive oil

1 large yellow onion, finely chopped

3 garlic cloves, minced

1/3 cup sun-dried tomatoes, chopped

1 pound cremini or baby bella mushrooms, sliced

2 tablespoons tomato paste

1/2 cup red wine (Cabernet Sauvignon or Merlot)

1 cup vegetable broth

1 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

Salt and black pepper to taste

Optional: 1/4 teaspoon red pepper flakes or 1 teaspoon balsamic vinegar

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion and sauté until golden and soft.

2. Stir in the garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.

3. Add mushrooms and cook until they release their moisture and begin to brown.

4. Stir in tomato paste. Let it cook for 2–3 minutes to deepen flavor.

5. Deglaze with red wine, scraping the bottom of the pot. Let it reduce by half.

6. Add vegetable broth, thyme, and oregano. Simmer uncovered for 20–30 minutes, stirring occasionally.

7. Season with salt and pepper. Add red pepper flakes or balsamic if using.

8. For a smoother ragu, blend 1 cup of the mixture and stir it back in.

9. Serve over pasta, polenta, or bread. Garnish with fresh herbs or cheese if desired.

Notes

Browning the mushrooms well is key to unlocking their full umami flavor—don’t rush this step!

For a thicker texture, let the ragu simmer longer uncovered until it reaches your desired consistency.

Blending part of the sauce gives a creamy, luxurious body without cream or butter.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 220
Sugar: 7g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Keywords: mushroom ragu, vegetarian ragu, meatless pasta sauce