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Saturday, August 3, 2013

Linguini with Triple Mushroom Ragu

Last night my husband and I invited friends over for dinner. I knew I wanted to keep the meal fuss-free, because who wants to be slaving away in the kitchen while entertaining guests? Not me! In an effort to conserve social time, I prepared my ragu sauce the day before so that when my guests arrived all I had to do was boil water for pasta and re-heat my sauce. Cooking a sauce the day before also tends to enhance the flavor. Overall the dish was a hit! Try my recipe out below for your next dinner party! 

Linguini with Triple Mushroom Ragu

2 tbsp olive oil
1 large white onion, diced
4 cloves freshly chopped garlic  
1 large can good quality chopped tomatoes in sauce
1 can diced tomatoes in garlic and olive oil 
1 cup fresh diced tomatoes 
2-3 tbsp tomato paste
1 tsp salt
1 tsp pepper 

1 tbsp olive oil 

1 cup sliced button mushrooms
1 cup sliced portobello mushrooms 
1 cup sliced baby bella mushrooms
1 tbsp dried basil
1/2 cup freshly chopped basil 
2 tsp dried oregano
1 tsp dried thyme
1 tsp onion power
1 tsp garlic powder

1 box linguini, cooked
Chopped fresh basil
Parmesan cheese 

In a large pot, add olive oil and onion over medium heat. Once onions are browned, add garlic and reduce heat to low. Add canned tomatoes, fresh tomatoes, tomato paste, salt and pepper. Bring sauce to a boil, then simmer on low for 20 minutes. Meanwhile, in another fry pan, add olive oil, then mushrooms and sauté over medium heat adding spices until mushrooms have softened slightly. Now add mushroom mixture to sauce mixture and stir well. Add more salt or pepper as needed. Simmer all together on low for another 10 minutes. Refrigerate or serve immediately over cooked linguini, parmesan and freshly chopped basil. 

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