Wild Mushroom Ragu with Pasta

Wild roasted mushrooms stand in for the ground meats in this meatless version of Bolognese sauce. Fragrant curry powder adds another layer of flavor complexity.

Serves: 8
20 mins Prep time 50 mins Cook time
20 mins Prep time
50 mins Cook time
  • Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil. Sprinkle with curry powder; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 15 to 20 minutes or until mushrooms are golden brown, stirring occasionally

  • Heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add pancetta; cook and stir 4 minutes or until browned. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until softened. Add wine; cook 1 minute or until reduced. Stir in tomatoes, tomato paste, roasted mushrooms, water and sea salt. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally. Add cream and parsley; cook and stir 2 minutes or until slightly thickened

  • Meanwhile, cook pasta as directed on package. Drain well. Serve mushroom ragu over pasta. Sprinkle with cheese

Nutrition information

(Amount per serving)

  • 288Calories: 288Cholesterol: 22mg
  • Sodium: 439mgProtein: 9g
  • Total Fat: 13gFiber: 6g
  • Carbohydrate: 32g