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     Mushroom Ragù Sauce Header

   Mushroom Ragù Sauce
   Mushroom Ragù Sauce Photo
Category: Spaghetti Sauce, Pasta & Rice
Servings: 6
Total time: 1 hr 30 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 2 1/2 pounds mixed mushrooms such as cremini, shitake, white button, etc.

- 1/2 cup dried porcini mushrooms

- 1/4 cup extra virgin olive oil

- 2 shallots, peeled and minced

- 2/3 cup white wine

- 2 pints cherry tomatoes

- 1/2 cup tomato puree

- 6 cloves garlic, peeled and minced

- 1/4 cup fresh Italian parsley, stemmed and minced

- Salt and pepper


1.  Place the dried porcini mushrooms in a mixing bowl and pour 1 1/2 cups of water over the mushrooms. Set the bowl aside for 20 - 40 minutes to allow the porcinis to rehydrate.

2.  In the meantime, prepare the rest of the ingredients for the sauce by first rinsing the mushrooms and removing the woody stems. Slice the mushrooms and set them aside.

3.  In a large sauté pan over medium heat, add the olive oil, minced garlic and minced shallots. Sauté the ingredients for 3 - 4 minutes or until the shallots begin to soften and the garlic is fragrant and just begins to brown.




4.  Once the porcini mushrooms have finished soaking, strain them from the water and add them to the sauté pan along with the sliced mushrooms. Set the soaking water aside; you will use it later for the sauce. Sauté the mushrooms, garlic and shallots for 5 - 7 minutes or until the mushrooms begin to brown and a golden crust begins to form on the bottom of the pan.

5.  At that point, add the white wine to the pan and scrape the bottom of the pan with a wooden spoon to dissolve the browned bits on the bottom of the pan into the mushrooms and the cooking liquid.

6.  Add the cherry tomatoes and tomato puree to the sauté pan along with the water you used to soak the mushrooms. Stir the ingredients in the pan well and bring the pan to a high simmer. At that point, lower the heat to medium, cover the pan and continue to simmer for 15 minutes, stirring occasionally.

7.  While simmering, if the sauce becomes too dry, add 1/4 to 1/2 cup water to the pan as needed until you reach your desired consistency.

8.  After 15 minutes, taste the sauce and add salt and pepper to your taste. Add the minced parsley to the sauce and stir well.

9.  Cover the pan again and continue simmering for another 15 - 20 minutes.

10.  If the sauce is too thin for your taste, 5 minutes prior to the sauce being finished, uncover the pan and raise the heat to high. Bring the sauce to a high simmer and continue cooking, stirring and watching carefully to ensure the sauce doesn't begin to stick and burn to the bottom of the pan. Continue simmering until the sauce reaches your desired consistency.

11.  When the sauce is finished cooking, remove it from the heat and serve it over your favorite pasta or polenta. Once cooled, you can also use it as a filling for vegetarian lasagna.