Mushroom-Tomato Ragu

Mushroom-Tomato Ragu Recipe from Italy - Vegetarian Recipe

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Mushroom-Tomato Ragu is a hearty and flavorful dish that combines the earthy taste of mushrooms with the tangy sweetness of tomatoes. This dish is perfect for a cozy night in or a special dinner with friends and family.

History

The origins of Mushroom-Tomato Ragu can be traced back to Italian cuisine, where ragu is a traditional meat-based sauce typically served with pasta. This vegetarian version substitutes mushrooms for the meat, creating a rich and satisfying dish that is perfect for vegetarians and meat-lovers alike.

Ingredients

3 tbsp extra-virgin olive oil
2 medium onions, chopped
2 small cloves garlic, minced
28 oz (794 g) can tomato puree
1 tsp salt
1 tsp freshly ground pepper
1 lb (454 g) portobello mushrooms, sliced
8 oz (227 g) cremini mushrooms, sliced
0.25 to 0.33 cup chopped fresh basil

How to prepare

In a medium saucepan, heat 1 tbsp of oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes. Add half of the garlic and cook, stirring, for 1 to 2 minutes. Stir in tomato puree, 0.5 tsp of salt, 0.5 tsp of pepper, and 3.5 cups of water. Increase the heat to high and bring to a boil, stirring. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
Meanwhile, in a large saucepan, heat 1 tbsp of oil over high heat. Add the remaining onions and cook, stirring, until lightly golden, about 3 minutes. Add the remaining garlic and cook, stirring, for 1 to 2 minutes. Add all mushrooms and cook, stirring often, for 3 minutes. Add the remaining 1 tbsp of oil and cook, stirring occasionally, until the mushrooms are tender and begin to release their juices, for 3 to 4 minutes more. Stir in the tomato mixture and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have blended, about 20 minutes.
Remove from heat. Stir in basil, the remaining 0.5 tsp of salt, and the remaining 0.5 tsp of pepper. Serve hot.

Variations

Add diced bell peppers or zucchini for extra vegetables.
Stir in a splash of balsamic vinegar or red wine for added depth of flavor.
Top with a dollop of creamy ricotta cheese or a sprinkle of toasted pine nuts for a luxurious touch.

Cooking Tips & Tricks

Make sure to cook the onions and garlic until they are golden brown to bring out their natural sweetness and flavor.

- Use a mix of portobello and cremini mushrooms for a variety of textures and flavors in the dish.

- Simmer the ragu slowly to allow the flavors to meld together and develop a rich, complex taste.

Serving Suggestions

Serve Mushroom-Tomato Ragu over cooked pasta or polenta for a hearty and filling meal. Garnish with freshly grated Parmesan cheese and chopped fresh basil for added flavor.

Cooking Techniques

Sauté the onions and garlic until golden brown to develop their flavor.

- Cook the mushrooms over high heat to caramelize and enhance their earthy taste.

- Simmer the ragu slowly to allow the flavors to meld together and create a rich, flavorful sauce.

Ingredient Substitutions

Use any combination of mushrooms you like, such as shiitake, oyster, or button mushrooms.

- Substitute fresh tomatoes for the tomato puree, if desired.

- Use dried basil or Italian seasoning in place of fresh basil.

Make Ahead Tips

Mushroom-Tomato Ragu can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Mushroom-Tomato Ragu in a large serving bowl or individual bowls, garnished with a sprig of fresh basil or a drizzle of olive oil. Pair with crusty bread or a side salad for a complete meal.

Pairing Recommendations

Pair Mushroom-Tomato Ragu with a light and fruity red wine, such as Pinot Noir or Chianti. Serve with a side of garlic bread or a green salad for a well-rounded meal.

Storage and Reheating Instructions

Store leftover Mushroom-Tomato Ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 22g

- Dietary Fiber: 5g

- Sugars: 10g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Iron: 10% DV

Alergens

Contains: None

Summary

Mushroom-Tomato Ragu is a nutritious and delicious dish that is low in calories and fat, but high in fiber and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Mushroom-Tomato Ragu is a delicious and nutritious dish that is perfect for a cozy night in or a special dinner with friends and family. With a rich and flavorful sauce made from mushrooms and tomatoes, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Italy. Maria was known for her incredible cooking skills, and she had promised to teach me a new recipe that day.

As we walked through the bustling market, Maria pointed out all the fresh ingredients we would need for our dish. The vibrant red tomatoes, the earthy mushrooms, the fragrant basil – everything looked so fresh and inviting. We gathered our ingredients and headed back to Maria's cozy kitchen.

Maria began by sautéing some onions and garlic in olive oil until they were soft and fragrant. The smell wafting through the kitchen was heavenly, and I couldn't wait to see what she would add next. Next, she added the sliced mushrooms and let them cook until they were golden brown and starting to release their juices.

As the mushrooms cooked, Maria added a splash of red wine to deglaze the pan and bring out even more flavor. The scent of the wine mingling with the mushrooms made my mouth water. Next, Maria added the fresh tomatoes, crushing them with her hands to release their juices. She added a pinch of sugar to balance out the acidity of the tomatoes and let the sauce simmer until it had thickened and the flavors had melded together.

Finally, Maria stirred in some torn basil leaves and a generous handful of grated Parmesan cheese. The aroma of the basil filling the kitchen was intoxicating, and I knew this dish was going to be something truly special.

As we sat down to eat, Maria spooned the mushroom-tomato ragu over a bed of al dente pasta. The first bite was pure bliss – the rich umami flavor of the mushrooms, the sweetness of the tomatoes, the sharpness of the Parmesan – it was a symphony of flavors dancing on my taste buds.

I asked Maria where she had learned this amazing recipe, and she smiled and told me that it had been passed down through her family for generations. She had learned it from her grandmother when she was just a little girl, and she had been making it ever since.

I knew in that moment that I had to learn how to make this dish myself. Maria graciously wrote down the recipe for me, explaining each step in detail and sharing tips and tricks that had been passed down through her family.

When I returned home, I couldn't wait to recreate the mushroom-tomato ragu in my own kitchen. I followed Maria's instructions to the letter, taking my time to sauté the onions and garlic until they were golden brown, to cook the mushrooms until they were caramelized and luscious, to crush the tomatoes with my hands and let the sauce simmer until it had thickened and the flavors had melded together.

When I finally sat down to eat the dish I had made, I closed my eyes and savored the flavors that transported me back to Maria's cozy kitchen in Italy. The mushroom-tomato ragu was a triumph – a dish that spoke of tradition and love, of family and heritage.

I knew that this recipe would become a staple in my own kitchen, a dish that I would pass down to future generations, just as Maria had passed it down to me. And as I took the last bite of the mushroom-tomato ragu, I felt a deep sense of gratitude for the friendships and experiences that had brought me to this moment – a moment that would always be special to me.