The traditional ragout involves slow cooking over low heat, but this is a relatively simple, quick and meatless version made by pan-frying tomatoes, mushrooms and onion in olive oil and simmering for just 20 minutes. Basil and seasoning are stirred in at the end for a lovely, healthy veg 'sauce' that can be served as a side dish on its own or over hot cooked pasta as a vegetarian main.
This was a delicious way to incorporate a lot of fresh ingredients into a meal! After reading other reviews I used 6 romas & added a 6oz can of tomato paste (and about 2tbsp water to dilute that). I also added a can of chopped basil & oregano tomatoes just because I had it in the pantry; will try without next time. Served over whole wheat pasta.. DELICIOUS! I am convinced that I'll never buy pasta sauce again because this recipe is a great base to add-on to and make my own healthier and homemade version! - 13 Sep 2010 (Review from Allrecipes US | Canada)
This was very nice over whole wheat pasta. I did add 2 minced cloves of garlic with the onions to suit our taste, but I think it would still be good without it. Thanks for sharing an easy, tasty pasta topper. - 02 Aug 2009 (Review from Allrecipes US | Canada)
This recipe was simple and delicious! I added minced garlic and a can of tomato paste, as well as some italian seasoning, and a dash of chili powder. I sometimes make a variation of your recipe with chicken breast strips instead of mushrooms, and we love that too. Thanks for the great idea! - 28 Dec 2009 (Review from Allrecipes US | Canada)