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Mushroom and Tomato Pasta Ragu

by Mummyathome (follow)
Easy (2874)      Vegetarian (1517)      Simple (966)      Pasta (281)      Tomatoes (202)     
I always cook up a big batch of this tasty ragu when cooking a bolognese as so many of the same ingredients are used. Making a big batch means I can freeze it in portions for quick midweek meals.

This dish can be cooked much quicker, but cooking it slowly for a longer time allows the sauce to thicken and produces a delicious, velvety texture. I include a lot more tomato purée than many tomato based pasta sauces as I find it gives a fuller, richer flavour.

Delicious with a sprinkling of parmesan

Preparation Time: 5 minutes
Cooking Time: 40-50 minutes
Makes: 8 servings

2 x 400g chopped tinned tomatoes
1 medium onion, chopped
200g white mushrooms, chopped
1 glove garlic, sliced
10 sundried tomatoes, chopped
1 large glass medium bodied red wine
2 generous handfuls fresh basil, chopped
4tsp tomato purée
1tsp balsamic vinegar
1tsp Tabasco
Pinch of smoked paprika
Pepper to season
Oil for cooking

Heat a little oil in a pan and cook the onions and garlic for 3 minutes.
Add the mushrooms and cook for a further 3 minutes.
Pour the red wine into the pan and cook over a high heat for 3 minutes.

Turn down the heat and add the balsamic vinegar, Tabasco, tomato purée, smoked paprika and pepper.
Cook for 4 minutes, allowing the flavours to mix.
Add the tinned tomatoes, stir and cook over a low heat for 10 minutes with a lid partially covering the pan.

Add the basil and sundried tomatoes and cook for a further 20-30 minutes.

To serve, stir through freshly cooked pasta, alternatively, place in fridge once cooled and heat gently for a few minutes before stirring through pasta.

A lovely thick sauce which coats the pasta beautifully

I added some left over roast chicken before serving

I like this Recipe - 10
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