Weeknight Mushroom and Beef Ragout – Real Food Whole Life Print
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Weeknight Mushroom and Beef Ragout

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Description

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.


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.