Mushroom Ragu Recipe with Rigatoni Pasta

A delicious vegetarian dinner that the whole family will love. A meat-free-Monday classic, this mushroom ragu recipe with rigatoni pasta is hearty and delicious. Perfect for a cold evening.

By Jon Doe

Everything is cooked in one pan! Just add it all in as you go. The pasta absorbs all of the flavors as it cooks, leaving you with a rich, thick sauce.

Ingredients Mushrooms  Onion Red bell pepper Stick celery Butter Vegetable oil Garlic cloves Red wine Swipe up for the full list of ingredients!

Let's make this Mushroom Ragu Recipe

Step 1

Chop half the mushrooms into very small pieces, cut the other half into slices. Peel and chop the onion, deseed and chop the red pepper and chop the celery into small slices.

Step 2

Heat the butter and oil in a large skillet. Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes.

Step 3

Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine.  Allow to bubble for 2 minutes, then add in the canned tomatoes, dried herbs, tomato puree and salt.

Step 4

Bring to the boil, then stir in the dry pasta. Place a lid or some foil on the pan, turn down the heat to low and allow to simmer for 12-14 minutes until the rigatoni is cooked through.

Step 5

Take the lid off and give everything a stir before dishing up!

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