Mushroom-Tomato Ragu

1. 1

   In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes.

2. 2

   Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water.

3. 3

   Increase heat to high and bring to a boil, stirring. Reduce beat to low and simmer, stirring occasionally, 30 minutes.

4. 4

   Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat. Add remaining onions and cook, stirring, until lightly golden, about 3 minutes.

5. 5

   Add remaining garlic and cook, stirring, 1 to 2 minutes. Add all mushrooms and cook, stirring often, 3 minutes. Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil.

6. 6

   Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes. Remove from heat. Stir in basil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.