Step 1
Start by prepping your vegetables. Thinly slice the mushrooms, including the stems and set aside, then thinly slice the onion and garlic.
Step 2
Heat oil in a large frypan over medium heat and gently saute the sliced onions with a pinch of salt for 5 minutes or until soft and translucent. Add the sliced garlic and sauté for another 2 minutes.
Step 3
Add the tomato paste, thyme, pepper and salt and mix well. Let the mixture bubble a little and then cook for a few minutes, stirring often, until the tomato paste has deepened in colour. This takes away the raw flavour of the tomato paste and creates a richer, more intense flavour.
Step 4
Add the mushroom slices a handful at a time, stirring often for 7-10 minutes before adding the next handful. Take your time with this step and be careful not to overcrowd the pan. For the best flavor and texture, you want your mushrooms to sauté evenly, not cook in their own juices. Keep going until all the mushrooms are in the pan, looking rich but not soupy.
Step 5
Add the stock and sugar and turn down the heat to medium-low. Simmer for 20 minutes or until the ragu is deep in colour and has thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
Step 6
Serve over polenta or mash with grated parmesan.
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