Ragu is traditionally a meat-based sauce that originated in Italy and is typically made by simmering meat, vegetables, and tomatoes for an extended period. The sauce is often served with pasta, but it can also be used as a filling for lasagna or as a topping for polenta.
People ask, what is the difference between bolognese and ragu? Bolognese is a type of ragu that comes from the city of Bologna in Northern Italy. It is made with ground beef or pork, soffritto (a mix of finely chopped onions, celery, and carrots), and tomato sauce. The sauce is typically simmered for several hours to develop its rich and complex flavors.
Overall, ragu and Bolognese are both delicious meat-based sauces that are used in Italian cuisine.
While we love a meat ragu, we are also big fans of mushroom ragu at Pasta Parties. Here is our mushroom ragu dish.
250 g portobello or flat mushrooms, thinly sliced
100 g brown mushrooms, thinly sliced
2 garlic cloves, minced
1 tsp fresh thyme
4 tbsp of olive oil and a tsp on butter
soffritto - an equal mix of onion, celery and carrot very finely chopped. I suggest getting a large onion, weigh it and then weigh out equal parts of celery and carrot.
1 tsp dried oregano
½ cup red wine or mushroom stock
1 tbsp tomato paste
2 cups of passata
1 tsp of black garlic powder (optional)
Pinch sea salt
Parmesan cheese, pepperberry powder and a couple of black garlic pearls as a garnish
Slightly roast or air fry the mushrooms, garlic, 1/2 the olive oil and thyme until soft and slightly roasted.
Sauté the soffritto with the butter and remaining olive oil in a large frypan with high sides on medium heat.
Add the sliced mushrooms and stir. Add the red wine or stock and allow to simmer for 5 minutes or until the liquid has reduced by half.
Add the tomato paste and dried oregano and stir through for a couple of minutes.
Add the passata, the black garlic powder and a good pinch of sea salt. Allow to simmer for 15-18 minutes so the flavours develop, and the sauce thickens.
While the sauce is cooking, boil salted water in a large pot and cook the pasta.
Serve by dividing the pasta between 4 large pasta bowls, and top with shaved parmesan cheese, a pinch of pepperberry and a couple of black garlic pearls.