Fresh mushrooms, red wine, and tomatoes simmer into a thick, savory mushroom ragù for pasta or polenta. Serve it tonight, or make it a day ahead for even deeper flavor.

A Meatless Ragù Worth Making Ahead

When I’m looking for something a bit heartier than my usual red pasta sauce, this mushroom ragù ticks all the boxes. It’s rich and garlicky, with tender mushrooms and a thick tomato sauce that makes a satisfying bowl of pasta.

Ragù is an Italian meat sauce, with Bolognese among its best-known versions. Here, mushrooms take the place of meat. I use a combination of portobello, baby bella, and shiitake mushrooms for plenty of savory flavor, all fresh and easy to find. There’s no need to soak dried mushrooms before you get started.

The thing about a ragù like this is that it’s even better the next day. The sauce thickens, and the flavors have time to deepen, so feel free to make it a night or two ahead. I like serving it over pasta, creamy polenta, or fluffy pearl couscous. I’ve even used it as a topping for a baked potato!

Ingredients for Mushroom Ragù

The mushrooms give this sauce its hearty texture, but the vegetables, wine, and herbs build flavor around them. Here’s what to look for.

• Fresh mushrooms: I use 6 ounces of chopped portobello mushrooms, 6 ounces of sliced shiitakes, and 8 ounces of sliced baby bellas. Portobellos bring a substantial, meaty texture, baby bellas have a milder flavor, and shiitakes add a rich, savory note. Baby bellas are also sold as cremini mushrooms. You can use just one or two varieties if that’s what you have; keep the total at 20 ounces.
• Extra virgin olive oil: Start with 3 tablespoons to soften the vegetables, then add another drizzle with the mushrooms. Our Italian Nocellara olive oil is a good choice here.
• Yellow onion, carrots, and garlic: One large chopped onion, 2 to 3 peeled and chopped carrots, and 4 to 5 minced garlic cloves form the aromatic base. Give them time to soften before adding the mushrooms.
• Low-sodium vegetable broth: You’ll use 1 cup, divided between two steps. A splash goes in with the mushrooms, and the rest joins the wine and tomato sauce. A good store-bought broth works well; it’s what I use here.
• Fresh thyme, dried oregano, and fresh parsley: Use ½ tablespoon of thyme leaves, 1 teaspoon of dried oregano, and ½ cup of chopped parsley. Save a little extra parsley for the end to freshen up the finished sauce.
• Dry red wine: A cup of wine gives the tomato sauce depth and richness as it simmers. Choose a dry wine rather than a sweet one.
• Canned tomato sauce: One 15-ounce can forms the smooth tomato base around the chunky mushrooms.
• Kosher salt and black pepper: Season the vegetables and mushrooms as they cook, then taste again after the sauce has reduced.
• Chopped hazelnuts, optional: Two to 3 tablespoons add a little crunch to the tender mushrooms. Stir them in at the end, or leave them out.

How to Make Mushroom Ragù

Allow about 1 hour and 20 minutes from start to finish, including cleaning and chopping the vegetables. You’ll need a large pot or Dutch oven with a lid; the sauce simmers covered first, then uncovered until thick and chunky.

• Soften the vegetables. Heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add 1 large chopped yellow onion, 2 to 3 peeled and chopped carrots, and 4 to 5 minced garlic cloves. Season with a generous pinch of kosher salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
• Cook the mushrooms and add the herbs. Add 6 ounces chopped portobello mushrooms, 6 ounces sliced shiitake mushrooms, and 8 ounces sliced baby bella mushrooms. Season with another pinch of salt, then add a drizzle of olive oil and a splash from your 1 cup of vegetable broth. Cook for about 5 minutes, until the mushrooms begin to soften, release moisture, and shrink. Stir in ½ tablespoon fresh thyme leaves, 1 teaspoon dried oregano, ½ cup chopped fresh parsley, and a generous sprinkle of black pepper. Scrape up anything clinging to the bottom of the pot as you stir.
  
• Simmer the sauce. Pour in 1 cup dry red wine, one 15-ounce can tomato sauce, and the remaining vegetable broth. Bring to a boil and let it boil for 5 minutes. Reduce the heat to low, cover, and cook for about 20 minutes.
  
• Uncover and thicken. Remove the lid and cook for another 15 to 20 minutes, until the sauce thickens considerably. Look for a chunky consistency, like a very thick stew. The mushrooms should sit in a rich sauce without a pool of thin liquid around them.
• Finish and serve. Taste and adjust the salt to your liking. Stir in a little more chopped fresh parsley and, if you like, 2 to 3 tablespoons chopped hazelnuts for crunch. Spoon the ragù over pasta, polenta, or pearl couscous, and serve.

Tips for a Rich, Thick Mushroom Ragù

• Watch the mushrooms as they soften. After the first few minutes in the pot, they should begin to shrink and release moisture. You’re looking for softened mushrooms at this stage; they’ll continue cooking in the sauce. Keep most of the broth aside until you add the wine and tomatoes.
• Give the sauce time with the lid off. The covered simmer lets the mushrooms cook in the wine-and-tomato sauce. Uncovering the pot afterward allows excess liquid to evaporate and the sauce to thicken. Use the texture as your guide: you want something substantial enough to spoon over pasta, with no thin, soupy liquid collecting around the mushrooms.
• Save the final seasoning for the end. Season the vegetables and mushrooms as you go, then taste once the sauce has reduced. Its flavors become more concentrated as liquid evaporates, so this is the time to decide whether it needs another pinch of salt. A little fresh parsley stirred in at the end brightens up the rich sauce.

Can You Make Mushroom Ragù Without Wine?

Yes! To keep the sauce meatless, replace the 1 cup of red wine with 1 cup of vegetable broth and add about 1 teaspoon of white vinegar for acidity. This is in addition to the vegetable broth already used in the sauce.

You can also use 1 cup of unsweetened red grape juice with about 1 teaspoon of white vinegar. The juice will bring more sweetness than dry wine, even with the vinegar added. Beef broth is another option if you don’t need the sauce to be vegetarian.

Don’t replace the wine with a full cup of red wine vinegar; it would make the sauce far too acidic. And if you’re avoiding alcohol, use a wine-free option from the start. Simmering does not remove all the alcohol.

What to Serve With Mushroom Ragù

One of my favorite things about this mushroom ragù is how many ways you can serve it. Spoon it over pasta, creamy polenta, or pearl couscous so there’s something to catch the thick sauce. Mashed potatoes or a bed of fluffy basmati rice work beautifully, too.

For a smaller bite, spoon the mushrooms and sauce over slices of rustic bread. Keep some extra bread nearby for scooping up whatever is left in the bowl.

I also like this ragù as a chunky topping for chicken or steak, and I’ve even used it over a baked potato. For a vegan meal, choose plant-based accompaniments; polenta and mashed potatoes are often made with butter, milk, or cheese.

Make Mushroom Ragù Ahead

You can get a head start on the chopping or cook the whole pot ahead of dinner.

• Prep the night before. Chop the onion and carrots and mince the garlic, then refrigerate in covered containers. Clean and slice or chop the mushrooms and refrigerate them separately in a container or wrapped in paper towels inside a zip-top bag.
• Cook a day or two ahead. Make the ragù through the final simmer, then refrigerate promptly using the storage guidance below. The sauce will thicken, and its flavors will deepen overnight. Reheat when you’re ready to eat, adding a splash of water or vegetable broth if needed to loosen it.

How to Store, Freeze, and Reheat Mushroom Ragù

• Refrigerate: Transfer the ragù to shallow containers and refrigerate within 2 hours of cooking. Keep covered in the refrigerator for 3 to 4 days, counting from the day you made it.
• Freeze: Store in freezer-safe containers or zip-top freezer bags. I recommend using it within 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
• Reheat: Spoon the sauce into a pot over medium heat, stirring so it heats evenly. Add a little water or vegetable broth if it has become too thick. Bring the sauce to a boil and make sure it reaches 165°F throughout.

More Mushroom Recipes to Try

Mushroom Pasta

Vegan Mushroom Shawarma Recipe with Tahini

Farro Risotto: Farro Recipe with Mushrooms and Peas

Simple Mushroom Barley Soup