Easy Ground Beef & Mushroom Ragu Sauce

This delicious ragu is made with ground beef, mushrooms, crushed tomatoes, and tomato paste for a hearty beef & mushroom pasta sauce. It tastes like it has been simmering all day, but takes less than 30 minutes to make stovetop

Course Main Course

Cuisine Italian

Diet Gluten Free

Keyword beef, buffalo sauce, mushroom, ragu, tomato sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 142

Author Robyn Conley Downs

Equipment

Ingredients

1 tablespoon olive oil
1 medium yellow onion, very finely chopped
8 ounces crimini mushrooms, very finely chopped
1 teaspoon salt
2 cloves garlic, minced or grated
1 pound lean ground beef
½ teaspoon Italian seasoning
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste

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.

Notes

Makes enough for 1-pound of cooked pasta or spaghetti.
This sauce will thicken up even more when allowed to cool for 20-30 minutes.
For more ingredients & substitutions, see blog post above.

Nutrition