Weeknight Mushroom and Beef Ragout - Real Food Whole Life

Weeknight Mushroom and Beef Ragout

November 2, 2015 (Updated on July 9, 2021)

Image of Weeknight Mushroom and Beef Ragout

Weeknight Mushroom and Beef Ragout tastes like it has been simmering all day, yet takes less than 30 minutes to make. Serve over pasta, spaghetti squash, zoodles, or polenta for a simple, hearty dinner in minutes.

There are few meals more satisfying to my family than pasta with a hearty sauce. If I ask what Andrew and Elle want for dinner, the answer is probably pasta. Usually I’m happy to oblige since I can add plenty of veggies to the sauce, and since I can get dinner on the table in under 30 minutes.

I probably make a version of this sauce at least one a week, using different veggies depending on the season. Zucchini is my summer go-to (here’s my Zucchini and Beef Ragout variation), and mushrooms are my fall and winter vegetable of choice.

I’ve had success introducing Elle to mushrooms simply by chopping them very, very finely and cooking them down with the onions and beef in the sauce. The purpose of the strategy hasn’t been to trick her into eating veggies, rather it’s been to make the texture appealing enough that she enjoys the process, or at least doesn’t think much about it.

I like to serve this sauce over whole wheat or gluten-free pasta for Elle, over spaghetti squash for me, and over a combo of the two for Andrew. I usually roast a spaghetti squash over the weekend so I have it on hand during the week to use as a pasta alternative. 

To roast a spaghetti squash, slice off the stem end, then cut in half lengthwise. Scoop out and discard the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down in a roasting pan, cover the pan with foil, and roast for an hour at 350 degrees. The squash is done when the flesh shreds easily with a fork. Store in the fridge, tightly covered, for up to 5 days.

This sauce is very versatile, so if you prefer not to use red meat, dark meat ground turkey makes a great substitute. And, if you prefer a vegetarian version, simply double the mushrooms and omit the beef.


KID-FRIENDLY ADAPTATIONS

1 | Chop the onion and mushrooms very, very finely so the texture is less noticeable when cooked with the beef.

2 | Alternatively, use a food processor to chop the onions and mushrooms into very fine pieces. This method is a good choice for children who have a difficult time with the texture of vegetables, since they cook down nicely into the sauce.


THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Nut-Free, Refined Sugar-Free, Paleo and Whole30 Friendly


Image of Weeknight Mushroom and Beef Ragout
5 from 2 votes

Weeknight Mushroom and Beef Ragout

Yield 4 -6

Weeknight Mushroom and Beef Ragout tastes like it has been simmering all day, yet takes less than 30 minutes to make. Serve over pasta, spaghetti squash, zoodles, or polenta for a simple, hearty dinner in minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion very finely chopped
  • 8- oz crimini mushrooms very finely chopped
  • 1 teaspoon salt divided
  • 2 cloves garlic minced or grated
  • 1 pound lean ground beef grass-fed if possible
  • ½ teaspoon Italian seasoning
  • 1 28- oz can crushed tomatoes
  • 1 6- oz can tomato paste
  • Cooked pasta spaghetti squash, zoodles, or polenta for serving

Instructions

  • Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onion, mushroom, and ¼ teaspoon salt. Cook, stirring frequently until the onions and mushrooms are softened and most of the liquid has evaporated, about 5 minutes.
  • Add the garlic, beef, ¼ teaspoon salt, and the Italian seasoning. Turn the heat to medium and cook, stirring frequently, until the beef is browned and cooked through, about 5 minutes.
  • Add the crushed tomatoes, tomato paste, and ½ teaspoon salt, stirring to combine. Bring to a bubble, then reduce heat to low. Simmer, stirring occasionally, for 10 minutes.
  • Serve over pasta, spaghetti squash, zoodles, or polenta.

Notes

Chop the onion and mushrooms very, very finely so the texture is less noticeable when cooked with the beef.
Alternatively, use a food processor to chop the onions and mushrooms into very fine pieces. This method is a good choice for children who have a difficult time with the texture of vegetables since they cook down nicely into the sauce.
Nutrition disclaimer
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6 comments to " Weeknight Mushroom and Beef Ragout "

  • Laura

    I made this last night over polenta and it was amazing! I used fire roasted crushed tomatoes, the sauce turned out very flavorful and i have enough sauce leftover for a second dinner!

    • Robyn Downs

      Laura, mmmm, you’re version sounds amazing! Definitely making this with fire roasted tomatoes next time. 🙂

  • Louise

    Made this for dinner last night. Yum! Thanks, Robyn, for the ways in which you share your gifts and how that blesses others!

  • Stacey

    5 stars
    My picky eater kids (and husband) had no idea there were mushrooms in this and they really liked it. They still don’t know because I want them to eat it again 🙂 Very delicious!

    • Robyn Downs

      Stacey, yay, so happy to hear you and your crew enjoyed this one! My fam is the same way–not mushroom fans, but they devour this recipe. I definitely call that a win. Thanks for the rating and review!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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