Name: Mushroom Ragu Pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 500 g mixed mushrooms (cremini, portobello, shiitake), finely chopped; 2 tbsp tomato paste; 120 ml dry red wine (½ cup); 1 can (400 g) crushed tomatoes; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; 250 ml vegetable broth (1 cup); Salt and freshly ground black pepper, to taste; 400 g pappardelle or tagliatelle pasta; 2 tbsp chopped fresh parsley, for garnish; Optional: vegan Parmesan (or regular Parmesan), to serve

Jump to Recipe

A deeply savoury ragù of mixed mushrooms, aromatics and herbs simmered with red wine, then tossed through al dente pasta. The result is a comforting vegetarian main that delivers the richness of a classic meat ragù in under an hour.

Why You’ll Love This Recipe

Full-bodied flavour without meat—mushrooms, tomato paste and red wine build layered umami depth.
Week-night friendly—ready in about fifty-five minutes, most of it gentle simmering.
Versatile—serve with any sturdy pasta shape, spoon over creamy polenta or fold into lasagne.
One-pot practicality—everything builds in a single pan, reducing clean-up.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Extra-virgin olive oil
One medium onion, finely chopped
Two garlic cloves, minced
450 g mixed mushrooms (cremini, portobello, shiitake), chopped
Two tablespoons tomato paste
A pinch of crushed red-pepper flakes (optional)
One teaspoon fresh rosemary or thyme, chopped
120 ml dry red wine (or Marsala)
240 ml vegetable or light chicken stock
One tablespoon unsalted butter
30 g Parmesan cheese, freshly grated, plus extra to serve
Two tablespoons chopped fresh basil and flat-leaf parsley
Kosher salt and freshly ground black pepper
320 g short pasta such as rigatoni, paccheri or caserecce

Directions

Sauté aromatics – Warm the olive oil in a wide sauté pan over medium heat. Add the onion and a pinch of salt; cook for 6–8 minutes until translucent. Stir in the garlic and chilli flakes; cook for 1 minute.
Brown the mushrooms – Raise the heat to medium-high. Add the mushrooms and another pinch of salt. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, leaving golden edges (about 8–10 minutes).
Build the base – Stir in the tomato paste and herbs; cook for 2 minutes until the paste darkens. Deglaze with the wine, scraping the pan, and simmer until reduced by half.
Simmer – Pour in the stock, reduce the heat to low and cook for 20–25 minutes, stirring occasionally, until thick and saucy.
Finish the ragù – Remove from the heat. Swirl in the butter, Parmesan, basil and parsley. Adjust seasoning with salt and pepper.
Combine with pasta – Meanwhile, cook the pasta in well-salted boiling water until just shy of al dente. Reserve 120 ml of the cooking water, then transfer the pasta directly into the ragù. Toss over low heat, adding splashes of pasta water until the sauce coats every piece. Serve immediately with extra Parmesan.

Servings and timing

Yield: 4 generous portions
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Creamy finish – Stir in 60 ml heavy cream during the final five minutes for a velvety texture.
Wine-free – Replace wine with additional stock plus one teaspoon balsamic vinegar for depth.
Nutty twist – Fold in a handful of toasted chopped hazelnuts just before serving for added crunch.
Vegan – Use plant-based butter and omit the Parmesan or substitute nutritional yeast.
Slow-cook – For even richer flavour, allow the ragù to simmer gently for up to two hours, adding stock as necessary.

storage/reheating

Refrigerator – Cool completely, then store in an airtight container for up to four days.
Freezer – Freeze the ragù (without pasta) for up to three months; thaw overnight in the refrigerator.
Reheat – Warm the sauce over medium-low heat, loosening with a splash of water or stock. Add freshly cooked pasta and heat through.

FAQs

How do I prevent the mushrooms from becoming soggy?

Cook them over fairly high heat and salt only after they begin to colour; this drives off moisture quickly and promotes browning.

Can the sauce be made ahead?

Yes. The ragù improves after a night in the refrigerator and keeps well, covered, for up to four days. Reheat gently before tossing with pasta.

Which mushrooms provide the most flavour?

A mix of cremini (earthy), shiitake (woodsy) and a few portobellos (meaty) offers balanced depth. Avoid relying solely on button mushrooms, which are milder.

What pasta shape pairs best?

Short, sturdy shapes—rigatoni, paccheri, penne—trap the chunky sauce in their tubes. Long strands such as tagliatelle also work if preferred.

Can I omit wine altogether?

Absolutely. Use extra stock plus a teaspoon of balsamic or soy sauce to add complexity.

Is this dish gluten-free?

The ragù itself is gluten-free; serve it over gluten-free pasta or creamy polenta.

How do I thicken a ragù that is too thin?

Simmer it uncovered for a few extra minutes, or stir in a teaspoon of tomato paste to tighten the consistency.

Why add Parmesan at the end?

Cheese emulsifies the sauce, adding body and savoury notes without prolonged cooking that can dull its flavour.

Can I double the recipe?

Yes. Use a Dutch oven or wide braiser to prevent overcrowding; proper browning of the mushrooms is essential to flavour.

What wine pairs well for drinking?

A medium-bodied red such as Chianti Classico or Barbera complements the earthy mushroom notes without overpowering the dish.

Conclusion

Mushroom Ragù Pasta demonstrates that a robust, slow-cooked taste can be achieved quickly and without meat. Adaptable and practical, it suits both week-night dinners and casual entertaining. Make it once, and the depth of flavour will earn it a permanent place in your repertoire