Description
This rich and hearty Beef and Mushroom Ragu is a classic Italian-inspired sauce that combines tender ground beef and finely minced mushrooms with savory tomatoes and fresh basil. Perfect for pairing with your favorite pasta, this comforting dish simmers to develop deep, satisfying flavors.
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
Seasonings and Oils
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 3 Tbsp olive oil (or butter or ghee)
Instructions
- Prepare Ingredients: Finely mince the mushrooms, onion, and garlic to ensure they blend well into the ragu and release maximum flavor.
- Heat the Oil: In a large skillet or saucepan, heat 3 tablespoons of olive oil (or butter or ghee) over medium heat until shimmering.
- Sauté Vegetables: Add the minced onion and garlic to the pan and cook for about 3-4 minutes until softened and translucent.
- Cook Mushrooms: Stir in the minced mushrooms and cook for another 5-7 minutes, allowing them to release their moisture and soften.
- Brown the Beef: Add the ground beef to the pan. Break it apart with a spoon and cook until fully browned and no longer pink, about 8-10 minutes.
- Add Tomato Components: Stir in the diced tomatoes and 4 tablespoons of tomato paste, mixing well to combine all ingredients.
- Simmer the Ragu: Reduce heat to low and let the sauce simmer gently for 45 minutes, stirring occasionally. This allows the flavors to develop and the sauce to thicken.
- Season and Add Basil: Season with salt and pepper to taste. Stir in the fresh chopped basil just before serving for a bright, fresh flavor.
- Serve: Serve hot over your choice of pasta, polenta, or crusty bread. Enjoy your hearty beef and mushroom ragu!
Notes
- For a deeper flavor, you can add a splash of red wine after browning the beef and let it reduce before adding tomatoes.
- Use fresh basil for the best flavor, but dried basil can be substituted if needed—use about 1 tablespoon dried.
- If you prefer a smoother sauce, use an immersion blender to puree the tomatoes slightly before adding the cooked meat.
- To make this dish gluten free, ensure the canned tomatoes and tomato paste do not contain additives with gluten.
- Leftover ragu freezes well—store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 70 mg
