Description
A rich and hearty Beef and Mushroom Ragu made with ground beef, finely minced mushrooms, and a savory tomato base infused with fresh basil. Perfect for pasta, polenta, or as a robust sauce to elevate any meal.
Ingredients
Scale
Meat and Vegetables
- 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
Herbs and Seasoning
- 1/4 cup fresh basil
- Salt and pepper, to taste
Fats
- 3 tbsp olive oil (or butter or ghee)
Instructions
- Prepare the ingredients: Finely mince the mushrooms, onion, and garlic to ensure they blend seamlessly into the ragu, providing texture and flavor.
- Heat the fat: In a large skillet or pan, heat 3 tablespoons of olive oil (or butter or ghee) over medium heat until shimmering.
- Sauté aromatics: Add the minced onion and garlic to the pan and cook for about 5 minutes or until softened and translucent, stirring occasionally to prevent burning.
- Cook mushrooms: Add the minced mushrooms to the pan and sauté for another 5-7 minutes, allowing their moisture to evaporate and develop deeper flavor.
- Add ground beef: Increase the heat slightly and add the ground beef, breaking it apart with a spoon. Cook until evenly browned with no pink remaining, about 8-10 minutes.
- Incorporate tomato ingredients: Stir in the tomato paste and cook for 2 minutes to deepen the flavor, then add the diced tomatoes with their juices. Mix well to combine all ingredients.
- Simmer the ragu: Reduce the heat to low and let the sauce simmer gently uncovered for 45 minutes to 1 hour, stirring occasionally. This will thicken the sauce and concentrate the flavors.
- Season and finish: Stir in the fresh basil and season with salt and pepper to taste. Cook an additional 5 minutes to blend the flavors perfectly.
- Serve: Remove from heat and serve hot over your choice of pasta, polenta, or as desired.
Notes
- For a richer flavor, substitute butter or ghee for olive oil.
- Use fresh mushrooms for the best texture; cremini or button mushrooms work well.
- To make the ragu gluten-free, serve with gluten-free pasta or polenta.
- You can prepare the ragu in advance and store it in the refrigerator for up to 3 days or freeze for longer storage.
- Adding a splash of red wine during the simmer step enhances depth of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
