Spaghetti with Mushroom Ragu
and chopped salad with croutons
Mushroom ragu gets its flavor from a long, slow simmer. To get those rich flavors in a weeknight friendly dish, we offer an option to finish the sauce in a slow cooker so the flavors develop while you go on about your day. A chopped romaine salad with homemade croutons makes a classic accompaniment to this Italian dinner.
Smarts: We double the ragu to use in tomorrow's tamale pie!
Smarts: We double the ragu to use in tomorrow's tamale pie!
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Ingredients
Mushroom Ragu (enough for 2 meals):
- Onions, small - 1 , chopped
- Garlic - 4 cloves , chopped
- Mushrooms, any type (we like a combination of cremini and button) - 2 lbs , sliced
- Oil, cooking - 1 Tbsp
- Oregano, dried - 1 tsp
- Tomato sauce (28 oz / 794 g can) - 1 can
- Tomato paste - 3 Tbsp
- Stock, vegetable - 1/2 cup
- Vinegar, red or white wine - 1 tsp
- Sugar - 1/2 tsp
Spaghetti with Mushroom Ragu:
- Cheese, parmesan - 2 oz , grated
- Pasta, spaghetti or linguini - 8 oz
- Mushroom ragu (ingredients listed separately) - ~3 cups
Chopped Salad with Croutons:
- Garlic - 1 clove , chopped
- Bread, sandwich, preferably a day or two old (sub store bought croutons) - 2 slices , cubed
- Oil, olive - 1 Tbsp + 3 Tbsp
- Mayonnaise - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Lemons - 1/2 , juice of
- Lettuce, romaine - 1 head , chopped
Prep
- Onions / Garlic (for ragu and salad) - Prep as directed. (Can be done up to 5 days ahead)
- Cheese - Grate. (Can be done up to 3 days ahead)
- Make croutons - Slice bread into even cubes. Heat a skillet over medium heat. Add first part of olive oil and bread cubes to the hot pan. Season with salt and pepper. Cook, stirring frequently, until cubes are golden brown on all sides. (If bread is toasting too slowly, turn up the heat, but stay close to the skillet to be sure the cubes don’t burn.) (Can be done up to 3 days ahead)
- Salad dressing - Combine garlic (the portion for the salad) with mayonnaise, mustard, lemon juice and second part of olive oil. Season with salt and pepper. (Can be done 1 day ahead)
- Mushrooms - Slice. (Can be done 1 day ahead)
- If making ragu in slow cooker: - Heat a skillet over medium-high heat. Add cooking oil and then onions to heated oil. Saute until onions are soft, ~4 minutes. Add garlic and oregano and cook until fragrant, ~1 minute. Add mushrooms and season with some salt and pepper. Saute until mushrooms are browned, ~6 minutes. Transfer to the bowl of a slow cooker. Add tomato sauce, tomato paste, stock, vinegar and sugar. Cook on low for 6 to 8 hours.
- Lettuce - Chop.
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Make
- If making ragu on stovetop: - 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 garlic and oregano and cook until fragrant, ~1 minute. Add mushrooms and season with some salt and pepper. Saute until mushrooms are browned, ~6 minutes. Add tomato sauce, tomato paste, stock, vinegar 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.)
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
- Taste ragu and season with salt and pepper if needed. You can also add additional sugar or vinegar to suit your taste.
- Toss lettuce with dressing. Top with croutons.
- Drain noodles and top with half the ragu (remember to save the other half for Tuesday). Serve with salad on the side and top everything with grated cheese. Enjoy!
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