Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
59
High
Nutrition per serving
Calories1030 kcal (51%)
Total Fat37.2 g (53%)
Carbs122.9 g (47%)
Sugars21.1 g (23%)
Protein38.5 g (77%)
Sodium1132.8 mg (57%)
Fiber12.7 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Cook Mushrooms
2 tablespoonsextra-virgin olive oil
1 poundbutton mushrooms
or baby bella, cut into 1/2-inch pieces
salt
pepper
6garlic cloves
minced
1 teaspoondried oregano
or rosemary
Cook Ragu
1 lbItalian sausage
uncased
1white onion
large, finely chopped
2carrots
medium, peeled and cut into 1/4-inch pieces
2celery stalks
cut into 1/4-inch pieces
3 tablespoonstomato paste
2 Tbsbalsamic vinegar
¾ cupdry red wine
1 x 24 ouncetomato sauce
bottle
Make Pasta and Serve
Instructions
Step 1
In a large Dutch oven or heavy lidded pot,
- heat 2 tablespoons oil over medium-high. - Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned, 8 to 10 minutes. - Add the garlic and oregano and cook, stirring, until fragrant, about 2 minutes. - Transfer to a bowl.
Step 2
Add the remaining ¼ cup oil to the pot. - Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until softened and caramelized, about 10 minutes. - Add the Italian Sausage and brown. - Add the tomato paste and cook until fragrant, 1 to 2 minutes.
Step 3
Return the mushroom mixture to the pot and stir in the red wine and balsamic. - Cook, stirring occasionally, until the pan is almost dry, about 5 minutes. - Add the tomato sauce
Step 4
Bring the sauce to a bubble and then reduce to a simmer over medium-low - cook for 30 minutes, uncovered, stirring occasionally.
Step 5
Next, cook the pasta in salted water according to package instructions until al dente.
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