Description
This hearty Beef and Mushroom Ragu is a savory Italian-inspired sauce perfect for pairing with pasta, polenta, or crusty bread. Combining ground beef with finely minced mushrooms, onions, and garlic, simmered in rich diced tomatoes and tomato paste, it boasts deep, comforting flavors enhanced by fresh basil and olive oil. This dish makes a satisfying main course for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 8 oz mushrooms, finely minced
- 1 onion, finely minced
- 1 clove garlic, finely minced
Tomato Base
- 3 (14 oz) cans diced tomatoes
- 4 Tbsp tomato paste
Seasonings & Oils
- 1/4 cup fresh basil, chopped
- 3 Tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Ingredients: Finely mince the mushrooms, onion, and garlic to ensure they blend well into the sauce and provide a rich texture.
- Sauté Aromatics: Heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add minced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook the Beef: Add the ground beef to the pan and cook, breaking it apart with a spoon, until browned and no longer pink, about 8-10 minutes.
- Add Mushrooms: Stir in the finely minced mushrooms and cook for another 5 minutes, allowing their moisture to evaporate and flavor to deepen.
- Add Tomato Base: Pour in the diced tomatoes along with their juices and stir in the tomato paste. Mix well to evenly combine the tomato paste into the sauce.
- Season and Simmer: Add salt and black pepper to taste, and chopped fresh basil. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and let simmer for 45 minutes to 1 hour, stirring occasionally to develop rich flavors and thicken the sauce.
- Adjust Seasoning: Taste the ragu and adjust salt, pepper, or basil as needed before serving.
- Serve: Spoon the ragu over your favorite cooked pasta, polenta, or use it as a hearty filling for dishes like lasagna or stuffed vegetables.
Notes
- If you prefer a richer flavor, substitute olive oil with butter or ghee when sautéing.
- Use the full 4 tablespoons of tomato paste for a thicker, more intense tomato flavor.
- Simmering the sauce for at least 1 hour helps deepen the flavors and thicken the ragu.
- For a gluten free meal, serve with gluten free pasta or polenta.
- Fresh basil can be substituted with dried basil—use about 1 tablespoon dried.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
