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Vegetarian mushroom ragu recipe
Vegetarian mushroom ragu recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Meatless mushroom ragu made with a quick and easy slow cooker base. Concentrate flavors by reducing liquid. Freezer-friendly like traditional beef ragu.
Ingredients:
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1 brown onion, finely chopped
  • 400g swiss brown mushrooms, quartered
  • 36.40 gm olive oil
  • 90g (1/3 cup) tomato paste
  • 400g can diced tomatoes
  • 180g pkt slow cooker beef ragu recipe base
  • 250g dried pappardelle pasta
  • Finely grated parmesan, to serve
Instructions:
  • In a food processor, combine carrot, celery, and onion until finely chopped. Then add mushrooms and continue processing until finely chopped. Bon appétit!
  • In a large deep frying pan over high heat, heat the oil. Add the processed vegetables and cook, stirring, for 8-10 minutes until any liquid is absorbed and the vegetables soften. Stir in the tomato paste and cook for another 2-3 minutes until well combined. Pour in diced tomatoes, recipe base, and 500ml (2 cups) water. Bring to a boil, then reduce heat to medium and simmer for 20 minutes, stirring occasionally until the sauce slightly thickens.
  • Cook the pasta in a large saucepan of boiling water according to the package instructions. Drain the cooked pasta.
  • Combine the pasta with the ragu and generously sprinkle with parmesan before serving.

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