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Mushroom Ragu

Meat-Free Ragu Sauce, easy to make and delicious (if you like mushrooms!)
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: British, Italian
Keyword: dairy-free, mushrooms, pasta, vegan
Servings: 2 people


  • 500 g Mushrooms
  • 1 tbsp Olive Oil
  • 2 Shallots
  • 4 cloves Garlic
  • 5 tbsp White Wine (optional)
  • 70 g Tomato Puree
  • 1 tsp Chilli Paste
  • 400 g Tin Chopped Tomatoes
  • 1 Vegetable Stock Cube (or Mushroom)
  • 1 tbsp Balsamic Vinegar
  • Salt and Sugar (to taste)
  • 150 g Dried Pasta


  • Prepare the mushrooms, shallots and garlic by washing/peeling (if necessary) and chopping.
  • Heat the olive oil in a pan and fry the onions until soft. Add the mushrooms and fry until reduced in size. Add the garlic and continue to fry until fragrant.
  • Add in the wine and cook until you can't smell alcohol any more.
  • Add in the tomato puree and chilli paste and stir until well combined with the vegetables.
  • Add in the tin of tomatoes, crumble in the stock cube. Stir well.
  • Fill the now empty tin with water and add to the pan. Add in the vinegar and stir well.
  • Leave to simmer, stirring occasionally, until the sauce has reduced and thickened.
  • Tase the sauce and add salt and sugar if necessary.
  • Cook your pasta according to the packet instructions You can add some pasta water to the sauce to loosen it slightly before serving (plus it adds in some pasta starch and makes it even more delicious).
  • Drain the pasta and stir into the sauce. Serve and enjoy!