To make this mushroom ragu, I turned to a Bolognese recipe from the Epicurious bookazine Italy and made educated adaptations. Rosemary and red wine create a warmth and depth of flavor and the fresh cooked mushrooms combined with finely diced carrots make a hearty texture.
Hands-On Time: 25 Minutes
Special Equipment: Heavy bottomed large pot or Dutch Oven
- 1&1/2 – 2 Lbs Mixed Mushrooms
- 2 Large Carrots, Finely Diced
- 1 Celery Stalk, Finely Diced
- 1 Yellow Onion, Finely Chopped
- 2 Tbsp Butter Or Olive Oil
- 2 Tsp Finely Chopped Fresh Rosemary
- 3 Tbsp Tomato Paste
- 1/2 Cup Dry Red Wine
- 2 Cups Chicken Broth
- 1 Whole Sprig Fresh Rosemary
- 1 Bay Leaf
- Salt and Pepper to taste
- Remove the stems from the mushrooms and brush caps to remove any loose dirt.
- Slice all the mushroom caps into approx 1/4″ slices.
- Heat butter over medium heat in the Dutch Oven, then add the chopped rosemary.
- Add the carrots, celery and onion and cook until tender, 8-10 minutes, stirring regularly.
- Add the mushrooms and gently fold into the vegetable mixture. Cook until volume is reduced by a little more than half, about another 10 minutes, stirring regularly.
- Add the tomato paste and stir to throughly incorporate.
- Add the wine and bring to a boil, again stirring to mix liquid throughout.
- Add the chicken broth, rosemary sprig and bay leaf and bring to a simmer.
- Season with salt and pepper, partially cover (leave a small steam vent) and simmer for 45 minutes.
- Stir once more and add any additional salt and pepper to taste.
- Serve immediately over pappardelle pasta or polenta, with fresh parmesan cheese. (My favorite polenta recipe can be found here. I typically the butter and parmesan measurements way back, and it’s still delicious.)