Stove Tomato-Mushroom Ragù with Basil & Wilted Spinach
Fast, savory comfort: Italian-style chicken sausage is swapped for mushrooms to make a hearty, herby tomato-mushroom ragù over wilted spinach. All stove-top in ~30 minutes.
Back to full listIngredients
- Simple Truth Organic® Whole White Mushrooms, 8 oz (sale) 8 oz, sliced $3.00
- Simple Truth Organic® Whole Baby Bella Mushrooms, 8 oz (sale) 8 oz, sliced $3.50
- Fresh Roma Tomato 2 medium, diced (or use grape tomatoes if preferred) $1.29
- Kroger® Yellow Onion 3 lb Bag 1/2 medium, diced $2.99
- Kroger® Whole Garlic Bulbs, 5 ct 3 cloves, minced $2.49
- Organic Spinach 6–8 oz $2.79
- Simple Truth Organic® Basil, 0.5 oz 2 tbsp chopped $2.49
- Simple Truth Organic® Oregano, 0.5 oz (or dried) 1 tsp chopped (or 1/2 tsp dried) $2.49
- Olive oil 2 tbsp —
- Balsamic vinegar (optional) 1 tsp —
- Salt & black pepper to taste —
- Cooked pasta/polenta/crusty bread (optional) for serving —
Instructions
- Heat a large skillet over medium-high. Add 2 tbsp olive oil.
- Add onion with a pinch of salt; cook 3–4 minutes until softened.
- Add mushrooms; cook 8–10 minutes, stirring occasionally, until they release liquid and brown deeply.
- Add garlic; cook 30 seconds until fragrant.
- Add diced tomatoes plus 1/4 cup water. Simmer 6–8 minutes until saucy. Stir in basil and oregano. Add 1 tsp balsamic (optional) to deepen flavor.
- Add spinach in handfuls; toss 1–2 minutes until wilted. Season with salt and pepper to taste.
- Serve as-is (stewy) or over pasta/polenta with extra herbs on top.
Health notes: ~450–650 calories per serving depending on whether you serve with pasta/bread. High in veg; moderate sodium if using jarred sauce. Add beans/lentils for more protein.
Drink pairing: Chianti or a light Pinot Noir; for white, an herbal Vermentino works well. Non-alcoholic: iced black tea with lemon.