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Portobello Ragu




Source of Recipe


Ecco La Pasta






List of Ingredients



• 4 T olive oil
  
• 2 cloves garlic, crushed
  
• 1 lb portobello mushrooms, cleaned and cut into 1/2" pieces
  
• 1 medium onion, chopped fine
  
• 1 (28 oz) can good quality crushed tomatoes
  
• 1/2 tsp black pepper
  
• salt to taste
  
• freshly grated Parmigiano- Reggiano
  






Instructions



1. Heat the olive oil over medium high heat and add the garlic. Cook the garlic for about 30 seconds, do not brown. Add portobello mushrooms and onion and saute till slightly softened. Add all of the remaining ingredients and simmer for 15 minutes, partially covered.
   
2. Boil fresh pasta until tender. Drain the pasta and top with portobello ragu.