This vegetarian ragu needs no meat with its rich flavor and texture! It’s delicious served on creamy polenta or can be stirred into cooked pasta.
INGREDIENTS:
1/4 cup extra-virgin olive oil, plus more as needed
1 large yellow onion, diced
1 celery stalk, finely diced
2 carrots, peeled and finely diced
3 garlic cloves, finely minced
2 oz. dried porcini mushrooms, soaked in 1 cup hot water for 20 minutes, then drain, reserving liquid, and chop finely
Kosher salt and freshly ground pepper
1/2 cup butter, cut into 8 pieces
1 lb. assorted fresh mushrooms cut into 1/2-inch pieces
3/4 cup dry red wine
1 tablespoon tomato paste
2 cans (each 28 oz.), chopped plum tomatoes and juice
2 fresh rosemary sprigs
1 cup grated Parmesan cheese, plus more for serving
1/4 cup heavy cream
Salt and pepper, to taste
Creamy Polenta or cooked pasta, such as pappardelle or fettucini
METHOD:
Heat the olive oil in a large sauté pan over medium heat. Add the onion, celery, and carrots and cook, stirring often, until vegetables have softened, about 15 minutes. Add the garlic and cook about 1 minute longer.
Add 1-2 tablespoons more olive oil to the pan and reduce heat to low. Add the chopped porcini mushrooms and cook until the mushrooms are softened and beginning to caramelize, about five minutes.
Increase the heat to medium and add the butter and fresh mushrooms. Cook, occasionally stirring, until the butter melts and the mushrooms are softened and caramelized, for 7 to 10 minutes. Season to taste with salt and pepper.
Add the wine, 1/4 cup reserved porcini liquid, and tomato paste, and bring the mixture to almost to a boil, reduce heat and simmer stirring occasionally, until the liquid has evaporated, about 5 minutes. Add the tomatoes with their juices along with the rosemary sprigs and stir to combine.
Simmer over medium heat until the sauce reduces slightly, about 10 minutes. Stir in 1/2 cup of the grated Parmesan and the cream, and season to taste with salt and pepper. Reduce the heat to low and keep warm while you cook the polenta or pasta. Discard the rosemary sprigs before serving.
Ladle over polenta or cooked pasta, such as pappardelle or fettucini.
