Description
A rich and hearty Beef and Mushroom Ragu made with ground beef, finely minced mushrooms, and a robust tomato base, simmered with fresh basil and aromatic garlic. Perfectly suited for pasta or hearty bread, this recipe delivers comforting flavors in a simple stovetop preparation.
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
Herbs and Seasonings
- 1/4 cup fresh basil
- Salt, to taste
- Pepper, to taste
Cooking Fat
- 3 Tbsp olive oil (or butter or ghee)
Instructions
- Heat the fat: Warm the 3 tablespoons of olive oil (or butter or ghee) in a large skillet over medium heat to prepare for sautéing.
- Sauté aromatics: Add the finely minced onion and garlic to the pan and cook until softened and fragrant, about 3-5 minutes.
- Cook the beef: Add the ground beef to the pan, breaking it apart with a spatula. Cook thoroughly until browned and no longer pink, about 7-10 minutes.
- Add mushrooms: Stir in the finely minced mushrooms and cook until they release moisture and reduce in size, about 5-7 minutes.
- Incorporate tomato ingredients: Pour in the canned diced tomatoes and add the 4 tablespoons of tomato paste. Stir well to combine.
- Season and simmer: Add salt, pepper, and fresh basil. Reduce the heat to low and let the ragu simmer uncovered for 30-40 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
- Final taste adjustment: Taste and adjust seasoning if needed before serving over pasta, polenta, or your preferred side.
Notes
- For a deeper flavor, use fresh mushrooms such as cremini or portobello.
- You can substitute ground beef with ground turkey or vegetarian crumbles for a different protein option.
- The tomato paste quantity is set at 4 tablespoons to ensure a rich tomato flavor, but adjust to taste.
- This ragu pairs well with wide pasta noodles like pappardelle or tagliatelle.
- Ghee or butter can be used instead of olive oil for a richer taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
