Beef and Mushroom Ragu over Mashed Potatoes

• 1 pound ground beef
• 8 ounces cremini mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 pounds russet potatoes, peeled and diced
• 1/2 cup milk
• 4 tablespoons butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a large pot, brown the ground beef over medium heat. Drain excess fat.
2. 2 Add the onions and cook until softened, then add the garlic and mushrooms.
3. 3 Stir in the crushed tomatoes, beef broth, tomato paste, oregano, and basil. Season with salt and pepper.
4. 4 Simmer the ragu for 45 minutes, stirring occasionally.
5. 5 While the ragu simmers, boil the potatoes in salted water until fork-tender, about 15 minutes.
6. 6 Drain the potatoes and mash with milk and 2 tablespoons of butter until smooth.
7. 7 Serve the ragu over mashed potatoes, top with a pat of butter, and garnish with parsley.

Equipment

• Large pot
• Masher

Variations

• Add a splash of red wine to the ragu for extra depth.
• Substitute ground pork for beef for a different flavor profile.

Substitutions

• If cremini mushrooms aren't available, use button mushrooms.
• Use almond milk for a dairy-free option in the mashed potatoes.

Pairings

• Steamed green beans
• Roasted Brussels sprouts

Nutrition

Tips

• For extra flavor, cook the ragu longer—up to 2 hours.
• Use a splash of cream in the mashed potatoes for added richness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a bold red wine for an indulgent meal.

FAQ