Rich Mushroom Ragu Pasta

Name: Rich Mushroom Ragu Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 20 grams dried porcini mushrooms; 1 cup hot water; 1 kilogram cup mushrooms or Swiss brown mushrooms, finely chopped; 3 tablespoons olive oil; 2 tablespoons unsalted butter; 1 onion, finely diced; 4 cloves garlic, minced; 3 anchovy fillets in oil, finely chopped; 2 tablespoons tomato paste; 2 tablespoons all purpose flour; 1/2 cup red wine; 1 cup chicken stock; 3 sprigs fresh thyme; 2 dried bay leaves; 1/2 cup parmesan cheese, grated; 300 grams curly pasta like mafaldine or fusilli; Salt and black pepper to taste

This savory mushroom ragu brings all the comfort of a slow cooked meat sauce to your dinner table in just thirty minutes.

By Daily Recipes Book· 🌍 Italian· August 28, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

If you love a hearty pasta sauce but do not have hours to wait for it to simmer, this mushroom ragu is your new best friend. It uses earthy mushrooms and a splash of red wine to create a deep, complex flavor that feels just as satisfying as a traditional beef ragu. It is perfect for those busy weeknights when you want something restaurant quality without the effort.

My top tip for this recipe is to take the extra time to really brown your tomato paste and reduce the liquid down properly. Those steps concentrate the flavors and give the sauce its beautiful, glossy finish. If you want to make this vegetarian, just swap the chicken stock for vegetable stock and add a little extra parmesan or nutritional yeast.

Ingredients

20 grams dried porcini mushrooms
1 cup hot water
1 kilogram cup mushrooms or Swiss brown mushrooms, finely chopped
3 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely diced
4 cloves garlic, minced
3 anchovy fillets in oil, finely chopped
2 tablespoons tomato paste
2 tablespoons all purpose flour
1/2 cup red wine
1 cup chicken stock
3 sprigs fresh thyme
2 dried bay leaves
1/2 cup parmesan cheese, grated
300 grams curly pasta like mafaldine or fusilli
Salt and black pepper to taste

Instructions

1
Soak the dried porcini mushrooms in the hot water for 15 minutes, then drain, reserve the liquid, and chop the mushrooms finely.
2
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
3
In a large skillet, heat the olive oil and butter over medium high heat. Add the mushrooms and cook until they have browned and softened.
4
Add the onion and garlic to the pan, cooking until softened and fragrant.
5
Stir in the anchovies and tomato paste, cooking for a few minutes until the paste turns a darker red color.
6
Sprinkle the flour over the mixture and stir well to combine.
7
Pour in the red wine and the reserved porcini soaking liquid, scraping the bottom of the pan to release any tasty bits.
8
Add the chicken stock, chopped porcini, thyme, and bay leaves. Let the sauce simmer for about 10 minutes until it thickens.
9
Remove the bay leaves, stir in the parmesan cheese, and toss the cooked pasta directly into the sauce. Season with salt and pepper before serving.

💡 Tips

Store any leftover sauce in an airtight container in the fridge for up to three days. You can serve this with an extra sprinkle of parmesan and a drizzle of good quality olive oil for a beautiful finish.

#vegetarian #pasta #easy dinner #comfort food

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