Easy Mushroom Ragu (Ragout)
This tasty mushroom ragu is ready in only 20 minutes! It features a yummy crispy breadcrumb topping and rich flavour. Enjoy this cosy meal during the week.
Servings: 4
Calories: 537kcal
Cost: £1.48
Ingredients
- 250 g chestnut mushrooms, finely chopped (£0.80)
- 1 red onion, finely chopped (£0.50/3)=(£0.17)
- 5 tbsp tomato puree (£0.60)
- 3 cloves of garlic, minced (£0.69/3)=(£0.23)
- 400 g rigatoni (£0.85)
- 35 g panko breadcrumbs (£1.25)
- Bunch of fresh basil, finely chopped (£0.55)
- 2 bags rocket salad (Optional side) (£0.75x2)=(£1.50)
Cupboard Essentials
- 3 tbsp extra-virgin olive oil
- Salt & Pepper
- Flakey sea salt if possible
Instructions
- Add 2 tbsp of extra-virgin olive oil and the chopped mushrooms into a deep frying pan on a medium heat. Season with salt and pepper and fry for 5 minutes, stirring frequently.
- Then, add the finely chopped onion to fry for a further 5-8 minutes, reducing the heat to medium/low. We want all the excess moisture to evaporate so that the mushrooms and onion can start to take on some colour and caramelise.
- Next, add the tomato puree and garlic to gently fry in the pan. At this stage, add the rigatoni into salted boiling water, timer set to the packet time minus 2 minutes. Continue to stir & gently fry the tomatoey/ mushroom mix during this time.
- Reserving the pasta water, transfer the undercooked pasta into the deep frying pan along with 3 ladles of pasta water. Stir to coat the rigatoni in the sauce and continue to cook until the pasta water has emulsified to form a glossy, delicious tomato sauce.
- Add the panko breadcrumbs into a separate frying pan with the remaining oil, chopped basil and a pinch of flakey salt. Gently fry until golden brown (couple of mins). Serve the mushroom ragu with the salty, toasted basil breadcrumbs and an additional sprinkle of basil. So damn good
Notes
- Finely chopping the mushrooms is the key to creating a meaty texture in this mushroom ragu. By mincing them into small bits, they more closely resemble the consistency of ground meat.
- It's best to undercook the pasta slightly, as it will help keep it from getting mushy in the fridge. Follow the directions on the package, but remove them from the boiling water for about 2 minutes before noted on the box.
- If you prefer an extra-cheesy dish, add freshly grated parmesan cheese to each plate of ragu before serving.
Nutrition
Calories: 537kcal | Carbohydrates: 87g | Protein: 15g | Fat: 12g