Hearty Mushroom and Sage Ragu

Warm up on blustery winter days with this incredibly hearty dish, which mixes mushrooms, beefy broth, and red wine for a burst of rich flavor. Got vegetarians in the family? Sub in vegetable broth for a lighter but still satisfying dish.

Casey Barber

Hearty Mushroom and Sage Ragu

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    4 tablespoons olive oil, divided 2 tablespoons tomato paste
    1 pound crimini mushrooms, cleaned, de-stemmed, and thinly sliced 1 1 /2 cups beef broth
    1 small carrot, peeled and finely diced 1/2 cup red wine
    1 large garlic clove, minced 1/2 pound pipette, elbows, or other macaroni
    2 tablespoons minced sage and more for garnish


    Prep: 15 min Total:
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    • 1

      Rinse the pasta briefly in a colander, then set aside.

    • 2

      Heat 2 tablespoons of the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-high heat until shimmering.

    • 3

      Add half the sliced mushrooms in a single layer, toss to coat with olive oil, and cook without stirring for 3-5 minutes. When the mushrooms have started to brown and reduce in size, push them to the side of the pan, add the remaining olive oil and mushrooms, and repeat.

    • 4

      Stir the mushrooms together and continue to cook until deeply browned, about 8 more minutes.

    • 5

      Stir in the carrot, garlic, sage, and salt, and cook for one more minute.

    • 6

      Stir in the tomato paste, then add the broth and red wine and bring to a simmer.

    • 7

      Reduce the heat to medium-low and stir in the pasta.

    • 8

      Cook, stirring frequently, for about 20 minutes until the pasta is tender and has absorbed most of the liquid. Garnish with fresh sage and serve.

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