Mushroom-Tomato Ragu Recipe

Stir in half of the minced garlic and cook for another 1 to 2 minutes, until fragrant. Pour in the tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 3 1/2 cups water. Turn the heat to high, bring the mixture to a boil while stirring, then reduce the heat to low and let it simmer, stirring occasionally, for 30 minutes.

Meanwhile, in a separate large saucepan, heat 1 tablespoon olive oil over high heat.

Pour in the remaining 1 tablespoon olive oil and continue to cook, stirring occasionally, until the mushrooms are tender and have started to release their liquid, about 3 to 4 minutes more.

Now, stir the simmering tomato mixture from the medium saucepan into the large saucepan with the mushrooms. Bring it to a boil, then reduce the heat to low and let it simmer, stirring occasionally, until all the flavors have had a chance to meld, about 20 minutes.