Decadent Autumn Mushroom Market Vegetarian Ragu
Yield: 4
Autumn Market Ragù
Prep time: 40 MinCook time: 45 MinTotal time: 1 H & 25 M
This autumn-inspired ragù proves that vegetables can be every bit as satisfying as meat. A slow-cooked soffritto, plenty of mushrooms, tomatoes, red wine, and white miso create a rich, deeply savoury sauce that is finished with a crisp Parmesan breadcrumb topping for contrast.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 6 cloves garlic, minced
- 1 pound mushrooms, finely chopped
- 2 tablespoons tomato paste
- ¼ cup red wine
- 10 ounces cherry tomatoes, halved
- 1½ cups vegetable stock
- 1 tablespoon white miso paste
- 1 teaspoon dried oregano (origanum)
- ½ teaspoon dried basil
- ¾ teaspoon Aleppo pepper
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 10 ounces pasta
- ⅓ cup fresh breadcrumbs
- ⅓ cup Parmesan, finely grated
- 1 tablespoon fresh parsley, finely chopped
Instructions
- For a quicker preparation, pulse the onion, carrots, celery, and mushrooms separately in a food processor until finely chopped but not puréed.
- Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook for 10 to 15 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic and cook for 1 minute, until fragrant. Stir in the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they have released their moisture and begun to brown.
- Add the tomato paste and cook for 2 minutes, stirring constantly, until slightly darkened. Pour in the red wine and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pot, until the wine has reduced by about half.
- Stir in the cherry tomatoes, vegetable stock, miso paste, oregano, basil, Aleppo pepper, kosher salt, and black pepper. Bring to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened.
- Meanwhile, cook the pasta in well-salted water according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, for 3 to 4 minutes until golden brown. Remove from the heat and stir in the Parmesan and parsley.
- Taste and adjust the seasoning as needed. A splash of white wine vinegar will brighten everything, if desired.
- Add the drained pasta to the ragù and toss to coat. Add a splash of the reserved pasta water if needed to loosen the sauce.
- Divide among bowls and top with the Parmesan breadcrumb mixture.
Costs
- Total Cost: $9.71
- Cost per Serving: $2.43
Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of miso,salt, and Aleppo pepper from Whole Foods.
Nutrition Facts
Calories
530Fat
15 gSat. Fat
3 gCarbs
79 gFiber
7 gNet carbs
72 gSugar
12 gProtein
20 gSodium
1419 mgCholesterol
6 mgNutritional information is an estimate only, and depends on the ingredients you use.
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