Classic Italian Portobello Ragù Sauce

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A girl with big dreams who left her hometown in Ohio to chase the sunshine and landed in Austin, Texas nearly 10 years ago. What started as being bored and hungry with a glass of wine, turned into a full-blown business venture.



  • 1 lb Portobello Mushrooms
  • 2 TBL Unsalted Butter
  • 1 LB fresh roasted Roma tomatoes + reserve juice (6 total)
  • 3/4 cup dry red wine
  • 3 large garlic cloves
  • 3 sprigs of fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Preheat and Roast Tomatoes:
    • Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with aluminum foil.
    • Cut the Roma tomatoes in half lengthwise and place them face down on the prepared baking sheet.
    • Once the oven is ready, pop the tomatoes in and roast them for 15 minutes.
  2. Prepare Garlic and Mushrooms:
    • While the tomatoes are roasting, finely chop the garlic.
    • Cut the Portobello mushrooms in half and then thinly slice them.
  3. Sauté Garlic and Mushrooms:
    • In a large frying pan over medium heat, melt 2 tablespoons of butter.
    • Add the chopped garlic, sliced mushrooms, 3 sprigs of thyme, a pinch of salt, and a dash of pepper.
    • Cook this delicious mix for about 6 minutes, stirring regularly.
  4. Add Red Wine:
    • Pour 3/4 cup of dry red wine into the frying pan.
    • Slightly reduce the heat to simmer, and let the red wine reduce by half, which should take around 5 minutes.
  5. Chop and Incorporate Tomatoes:
    • Take out the roasted tomatoes from the oven and let them cool for a bit.
    • On a cutting board, roughly chop the tomatoes while retaining any remaining juice.
    • Add the chopped tomatoes and their juice to the frying pan, and give it all a good stir.
    • Let this delightful mixture cook for an additional 7 minutes.
  6. Serve Over Pasta:
    • Spoon this delectable sauce over your favorite pasta noodles, and it’s time to enjoy your meal!

Bon appétit!


The roasted tomatoes provide a high level of acidity accompanied by earth and dried herbs. Looking for similar qualities in the wine will enhance the flavors of this dish and elevate its natural fruitiness.

Pinot Noir from the Willamette Valley offers bright red fruits, savory herbs, and inviting earthy accents like mushrooms. A few famous producers in Oregon such as Bergstrom, Stoller, and Domaine Drouhin are easily accessible and excellent choices to accompany this meal.

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