Mushroom Tomato Ragu

Mushroom-Tomato Ragu

Mushroom-Tomato Ragu

45 minutes

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Details
  • Servings:   7
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • side dish
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Ingredients
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup chopped fresh basil, up to 1/3
  • 2 smalls garlic cloves, minced
  • Olive oil
  • 2 mediums onions, chopped
  • 1 teaspoon freshly ground pepper
  • 1 pound portobello mushrooms, sliced
  • 1 teaspoon salt
  • 28 ounces canned tomato puree
Instructions

In medium saucepan, heat 1 tablespoon oil over medium-high heat.

Add half of the onions and cook, stirring, until lightly golden, about 3 minutes.

Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water.Increase heat to high and bring to a boil, stirring. Reduce beat to low and simmer, stirring occasionally, 30 minutes.Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat.

Add remaining onions and cook, stirring, until lightly golden, about 3 minutes.

Add remaining garlic and cook, stirring, 1 to 2 minutes.

Add all mushrooms and cook, stirring often, 3 minutes.

Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes.

Remove from heat. Stir in basil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Serve hot.

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