Beef and Mushroom Ragù

We recently bought a big container of baby Bella mushrooms to simply roast and serve as a side dish or snack on them during the week. But, when it came to it, I wasn’t excited about roasting them. I used to dislike mushrooms, and while I like them a lot now, I still prefer them mixed in with other foods.

Meanwhile, Otto loves mushrooms. I’m pretty sure they are his favorite food, and that feels like a serious parenting win. So, I came up with this recipe for him. We hope you enjoy it as much as he did!

Ingredients
1 C diced onion
4 large cloves garlic, pressed
1 tsp Italian seasoning blend
3 Tbsp extra virgin olive oil, divided
5 1/2 C plain tomato sauce (approximately 3 15-oz cans)
1/8 tsp ground cumin
2 dried bay leaves
1 lb baby Bella mushrooms, diced
1 lb ground beef
Salt and pepper to taste
1/2 C freshly torn basil

Method

Heat 2 Tbsp of the oil over medium heat. Sauté onion and seasoning for 2-3 minutes.

Add the garlic and continue to sauté for 1-2 minutes.

Pour in the tomato sauce, and add cumin and bay leaves. Stir to mix.

Cover, turn down the heat to medium-low, and simmer for 20 minutes.

Add the mushrooms and mix. Cover and simmer for 10 minutes.

Meanwhile, heat a non-stick pan over medium high heat. Add the ground beef and season with salt and pepper. Sauté it, breaking it up as it cooks, until it just starts to brown (approximately 3-5 minutes). Turn off the heat.

Remove the bay leaves from the sauce mixture. Add the ground beef to the sauce, mix it, cover and cook on low for 5 min.

Turn off heat and add freshly torn basil. Cover and let it rest for 10 min.

Serve in bowls or over your choice of veggie noodles or pasta.

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Beef and Mushroom Ragù

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
1 C diced onion
4 large cloves garlic, pressed
1 tsp Italian seasoning blend
3 Tbsp extra virgin olive oil, divided
5 1/2 C plain tomato sauce (approximately 3 15-oz cans)
1/8 tsp ground cumin
2 dried bay leaves
1 lb baby Bella mushrooms, diced
1 lb ground beef
Salt and pepper to taste
1/2 C freshly torn basil

Method

  1. Heat 2 Tbsp of the oil over medium heat. Sauté onion and seasoning for 2-3 minutes.
  2. Add the garlic and continue to sauté for 1-2 minutes.
  3. Pour in the tomato sauce, and add cumin and bay leaves. Stir to mix.
  4. Cover, turn down the heat to medium-low, and simmer for 20 minutes.
  5. Add the mushrooms and mix. Cover and simmer for 10 minutes.
  6. Meanwhile, heat a non-stick pan over medium high heat. Add the ground beef and season with salt and pepper. Sauté it, breaking it up as it cooks, until it just starts to brown (approximately 3-5 minutes). Turn off the heat.
  7. Remove the bay leaves from the sauce mixture. Add the ground beef to the sauce, mix it, cover and cook on low for 5 min.
  8. Turn off heat and add freshly torn basil. Cover and let it rest for 10 min.
  9. Serve in bowls or over your choice of veggie noodles or pasta.

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