Description
A rich and flavorful Beef and Mushroom Ragu simmered with diced tomatoes, fresh basil, and aromatic garlic, perfect for serving over pasta or polenta.
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
- 1/4 cup fresh basil, chopped
Seasonings and Fat
- 3 Tbsp olive oil (or butter or ghee)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Ingredients: Finely mince the mushrooms, onion, and garlic. Chop the fresh basil and open the cans of diced tomatoes to have all components ready.
- Heat the Fat: In a large skillet or saucepan, 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 3-5 minutes, stirring frequently, until they become translucent and fragrant.
- Add Mushrooms and Cook: Stir in the minced mushrooms and cook for another 5-7 minutes until they release their moisture and begin to brown.
- Brown the Beef: Add the ground beef to the pan, breaking it apart with a spoon. Cook until browned thoroughly and no longer pink, about 8-10 minutes.
- Create the Sauce Base: Stir in 4 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor.
- Add Tomatoes and Simmer: Pour in the diced tomatoes along with their juice. Stir in the chopped fresh basil, salt, and pepper to taste. Bring the mixture to a boil.
- Simmer the Ragu: Reduce the heat to low and let the sauce simmer gently uncovered for 45 minutes to 1 hour, stirring occasionally, until it thickens and flavors meld together.
- Adjust Seasoning and Serve: Taste the ragu and adjust salt and pepper as needed. Serve hot over pasta, polenta, or your preferred base.
Notes
- For a richer flavor, substitute olive oil with butter or ghee as preferred.
- You can add a splash of red wine along with the tomatoes for extra depth.
- To make this recipe gluten-free, verify that all canned ingredients and tomato paste are gluten-free.
- Fresh basil can be substituted with dried basil — use about 1 tablespoon if dried.
- This ragu improves if made a day ahead, allowing flavors to deepen.
- If you prefer a creamier texture, stir in a splash of cream or milk just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
