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.
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
- 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.
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.