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Mushroom Ragu (30-Minute Mushroom Bolognese)

This Mushroom Ragu is a bold, rich, and flavor-packed sauce that comes together in just 30 minutes. Made with simple ingredients, it’s a hearty, meatless alternative to classic bolognese—perfect for pasta, polenta, gnocchi, or even lasagna. Packed with protein, umami, and cozy Italian flavors, it’s ideal for a satisfying weeknight dinner.

For more easy pasta recipes, try our Sun-Dried Tomato Pasta, Broccoli Pasta, and Hummus Pasta.

Why You’ll Love This Mushroom Bolognese

If you love Italian comfort food but want a lighter, plant-forward option, this mushroom ragu is perfect. Using a mix of mushrooms, a rich tomato paste base, and aromatic vegetables, it creates a savory, thick, almost creamy sauce without any beef, cream, or butter. A splash of balsamic vinegar adds sweetness and depth while keeping sodium low.

Serve it with long pasta like fettuccine, tagliatelle, spaghetti, or linguine, or pair it with polenta, gnocchi, or rigatoni. Sprinkle with fresh basil and parmesan—or a vegan alternative—to finish.

Ingredients

For the Ragu:

  • 2 tbsp extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 3 cloves garlic, grated or minced
  • ½ tsp rosemary (dried or fresh)
  • 3 bay leaves
  • ½ cup tomato paste (tube or small can)
  • 2 lbs mushrooms, chopped (1 lb white + 1 lb brown; optional extras: cremini, portobello, shiitake, oyster, wild mushrooms)
  • 1 tsp salt (or to taste)
  • ⅛ tsp black pepper
  • 1 tbsp balsamic vinegar (or more to taste)
  • 10 fresh basil leaves, for garnish

Optional for Serving:

  • 12 oz pasta (fettuccine used here)
  • Grated or shaved parmesan cheese

How to Make Mushroom Ragu

1. Prepare the Vegetables

  • Chop the mushrooms coarsely by hand or in a food processor (pulse in 3–4 batches to prevent them from turning mushy).
  • Coarsely chop the onion, carrots, and celery.

2. Make the Flavor Base

  • Heat olive oil in a large skillet or Dutch oven over medium heat.
  • Add onion, carrot, and celery; sauté for 5 minutes, stirring frequently.
  • Stir in garlic, rosemary, bay leaves, and tomato paste. Cook 3 more minutes until the paste darkens slightly, deepening its flavor.

3. Cook the Mushrooms

  • Add the chopped mushrooms, season with salt and pepper, and cook over medium-high heat for about 20 minutes, stirring occasionally.
  • Continue until all the mushroom water has evaporated and the mixture is thick and richly savory.
  • Stir in balsamic vinegar, taste, and adjust salt or vinegar as needed.

4. Serve

  • Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  • Toss pasta with mushroom ragu over medium heat, adding a splash of pasta water if needed to coat evenly.
  • Serve with fresh basil leaves, a drizzle of olive oil, and grated parmesan (or vegan cheese).

Tips & Tricks

  • Keep Some Mushrooms Whole: Leaving a few mushrooms larger adds texture and a rustic look.
  • Taste & Adjust: Don’t hesitate to add more salt or balsamic vinegar to boost the flavor.
  • Avoid Overcooking: Mushrooms reduce and concentrate as they cook; this is key for a thick, flavorful ragu.
  • Pasta Pairings: This sauce shines with long noodles like fettuccine, tagliatelle, or spaghetti, but short pasta, gnocchi, or polenta works beautifully too.

Substitutions

  • Olive Oil: Any vegetable oil works.
  • Onion: White, yellow, red, or shallots.
  • Rosemary: Thyme or oregano works well.
  • Bay Leaves: Substitute sage.
  • Tomato Paste: Essential for umami; tomato puree may be used in a pinch.
  • Mushrooms: Mix and match varieties for depth of flavor.
  • Basil: Flat-leaf parsley works if basil is unavailable.
  • Balsamic Vinegar: Soy sauce or tamari as a low-sodium alternative.

Storage

  • Refrigerator: Store in an airtight container for up to 4 days; pasta added reduces freshness to 24 hours.
  • Freezer: Freeze in an airtight container or freezer bag for up to 3 months.
  • Reheating: Warm gently in a pot with a splash of water or in the microwave until heated through.

Nutrition (per serving with pasta)

  • Calories: 489 kcal
  • Carbohydrates: 85 g
  • Protein: 20 g
  • Fat: 9 g (Saturated: 1 g)
  • Fiber: 8 g
  • Sodium: 886 mg

More Easy Pasta Recipes

  • Broccoli Pasta
  • Mushroom Alfredo
  • Lemon Ricotta Pasta
  • Hummus Pasta
  • Roasted Red Pepper Pasta
  • Vegan Mushroom Pasta
  • Casarecce Pasta
  • Pasta alla Norma

This Mushroom Ragu is rich, savory, and ready in just 30 minutes—perfect for a cozy, healthy, and protein-packed Italian dinner any night of the week!