Description
A rich and hearty Beef and Mushroom Ragu made with ground beef, finely minced mushrooms, and a savory tomato base. This comforting Italian-inspired sauce is perfect served over pasta, polenta, or creamy mashed potatoes, delivering deep flavors enhanced by fresh basil and a touch of garlic.
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 Seasonings
- 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.
- Sauté the aromatics: Heat the olive oil in a large skillet or saucepan over medium heat. Add the minced onion and garlic and cook until translucent and fragrant, about 5 minutes.
- Cook the beef and mushrooms: Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes. Add the minced mushrooms and continue cooking until they release their moisture and begin to brown, about 5 minutes.
- Add tomato ingredients: Stir in the diced tomatoes and tomato paste. Mix well to combine all ingredients and coat the meat and vegetables evenly with the tomato base.
- Season and simmer: Add salt, pepper, and fresh basil to the sauce. Reduce heat to low and let the ragu simmer gently for 30-40 minutes, stirring occasionally, allowing flavors to meld and sauce to thicken.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed. Serve hot over your choice of pasta, polenta, or mashed potatoes.
Notes
- For a richer flavor, substitute olive oil with butter or ghee.
- Finely mincing the mushrooms helps integrate them into the sauce for a smoother texture.
- Simmering the ragu slowly allows the flavors to deepen and the sauce to thicken beautifully.
- This ragu can be made ahead and tastes even better the next day.
- To make it gluten free, serve over gluten-free pasta or polenta.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
