Spaghetti with Mushroom Ragu
with green salad

Name: Spaghetti with Mushroom Ragu
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 2 cloves Garlic, chopped; 1 tsp Thyme, fresh, leaves torn; 1 lb Mushrooms, any brown, chopped (look for pre-chopped); 1 Tbsp Oil, cooking; 1 tsp Oregano; 1 can Tomato sauce (14 oz / 397 g); 2 Tbsp Tomato paste; 1/2 cup Stock, any type; 1/4 cup Red wine (sub stock); 1/2 tsp Sugar; 8 oz Pasta, spaghetti or linguini; 2 oz Cheese, parmesan, grated; 2 hearts Lettuce, romaine, chopped; 3 Tomatoes, roma, chopped; 2 tsp Mayonnaise; 2 tsp Mustard, Dijon; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 2 Tbsp Sunflower seeds (sub any nuts)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Mushrooms fill in for the classic ground meat in this vegetarian ragu sauce served over pasta with a fresh green salad on the side.
Smarts: The mushrooms in the sauce provide so much umami flavor that you won't even miss the meat!

Ingredients

Metric

Servings:

Spaghetti with Mushroom Ragu:

Onions, medium - 1/2 , chopped
Garlic - 2 cloves , chopped
Thyme, fresh - 1 tsp , leaves torn
Mushrooms, any brown - 1 lb , chopped (look for pre-chopped)
Oil, cooking - 1 Tbsp
Oregano - 1 tsp
Tomato sauce (14 oz / 397 g) - 1 can
Tomato paste - 2 Tbsp
Stock, any type - 1/2 cup
Red wine - 1/4 cup (sub stock)
Sugar - 1/2 tsp
Pasta, spaghetti or linguini - 8 oz
Cheese, parmesan - 2 oz , grated

Green Salad with Roma Tomatoes:

Lettuce, romaine - 2 hearts , chopped
Tomatoes, roma - 3 , chopped
Mayonnaise - 2 tsp
Mustard, Dijon - 2 tsp
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp
Sunflower seeds - 2 Tbsp (sub any nuts)

Prep

Onions / Garlic / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
Lettuce / Tomatoes - Prep as directed.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until onions are soft, ~4 minutes. Add mushrooms. Saute until mushrooms are browned, ~8 minutes. Add garlic, oregano and some salt and pepper. Saute for 1 minute more.
Add in thyme leaves, tomato sauce, tomato paste, stock, red wine and sugar. Bring to a simmer and allow sauce to simmer for at least 15 minutes but as long as an hour. (The longer the sauce simmers, the more the flavors will develop.) Taste and season with some salt and black pepper.
When sauce is nearly finished simmering, boil noodles according to package directions.
While noodles are boiling, in a large mixing bowl, whisk together mayonnaise, mustard and lemon juice. Add olive oil while whisking. Add lettuce and tomatoes on top, but wait to toss salad until right before serving.
Drain noodles and transfer to a serving dish. Spoon ragu over top. Grate parmesan cheese over the finished dish.
Toss salad and top with sunflower seeds.
Serve pasta with salad on the side. Enjoy!

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