A plate of porcini beef ragu

For this porcini beef ragu, ground dried porcini mushrooms amp up the flavors of traditional ground beef and tomato ragu. It's ready to ladle over pasta or polenta in just one hour, though everyone will swear it tastes like it has been simmering all day.

A plate of porcini beef ragu

Adapted from Rebecca White | The Ultimate 5 Ingredient Cookbook | Page Street Publishing, 2021

A hearty, rich, and satisfying ragu can be a weeknight reality with this porcini beef ragu. The sauce is ready in under an hour, and it is unmatched in flavor due to one unique ingredient: dried porcini mushrooms. If you are a fan of mushroom flavor but don't like the texture, this recipe is for you. The ground porcini produces mushroom essence without the infamous texture. If there are any leftovers—which is rarely the case—they can be frozen. I recommend doubling the recipe.—Rebecca White

Porcini Beef Ragu FAQs

How can I freeze cooked pasta?

As Rebecca White says, this porcini beef ragu can be frozen. First, let the cooked pasta cool. Scoop it into a resealable freezer bag, remove excess air, and zip shut. To re-heat the pasta, let the bag sit in a bowl of hot tap water or pop it into the microwave. Easy-peasy.

What's a great wine to serve with this beef ragu?

Some lovely choices include Rioja, Sangiovese, Barbera, Merlot, Chianti, Beaujolais, Pinot Noir, and Red Burgundy.

Porcini Beef Ragu

A plate of porcini beef ragu

If you are a fan of mushroom flavor but do not like the texture, this recipe is for you. The ground porcini produces mushroom essence without the infamous texture. If there are any leftovers—which is rarely the case—they can be frozen. I recommend doubling the recipe.

Prep 15 mins

Cook 45 mins

Total 1 hr

  • 1/2 ounce (about 1/2 cup) dried porcini mushrooms
  • 1 medium (8 oz) yellow onion peeled and quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt divided
  • 1 1/2 pounds ground beef preferably 85/15
  • 2 tablespoons store-bought or homemade tomato paste
  • 2 cups water plus more as needed
  • 1 cup grated Parmesan cheese plus more for topping
  • Cooked pasta or polenta for serving

  • In a mini food processor, blitz the porcini mushrooms until finely ground. Transfer the porcini powder to a small bowl and wipe the food processor clean. Place the onion into the food processor and blitz until pureed.

  • In a large flat-bottomed skillet over medium-high heat, warm the oil. Add the pureed onion and 1/2 teaspoon of the salt. Cook until browned, stirring occasionally, 8 to 12 minutes.

  • Stir in the ground beef and the remaining 3/4 teaspoon of the salt. Cook until browned and sticking to the pan, stirring frequently, 9 to 15 minutes. If you are ambitious with the heat (like me) and the bottom of the skillet looks as if it could go from brown to black, add a smidge of water to quickly deglaze.

  • Add the tomato paste and cook, stirring occasionally to prevent burning, until it darkens, 1 to 2 minutes. Pour in the water and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

  • Stir in the ground porcini powder. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 20 minutes.

  • Add the Parmesan and stir to combine. If the sauce begins to look too thick, add more water and continue to simmer to the desired consistency.

  • Serve over pasta or polenta, topped with more freshly grated Parmesan.

Serving: 1 portion Calories: 630 kcal (32%) Carbohydrates: 8 g (3%) Protein: 40 g (80%) Fat: 48 g (74%) Saturated Fat: 18 g (113%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 22 g Trans Fat: 2 g Cholesterol: 143 mg (48%) Sodium: 1294 mg (56%) Potassium: 666 mg (19%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 339 IU (7%) Vitamin C: 4 mg (5%) Calcium: 322 mg (32%) Iron: 4 mg (22%)

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Originally published February 9, 2022

Recipe © 2022 Rebecca White. Photo © 2022 Rebecca White. All rights reserved. All materials used with permission.

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