Ragù Mushroom Sauce Recipe

1) 1 kg/35 oz of fresh mushrooms (Champignons, Portobello, or another similar type), chopped
2) 6 tbsp of olive oil
3) 200 g/7 oz of red onions, chopped
4) 400 g/14 oz of ribs celery, chopped
5) 100 g/3.5 oz of carrots, finely chopped or grated
6) 4-5 garlic cloves or to taste, chopped
7) 400 g/14 oz of peeled chopped tomatoes, fresh or canned
8) some salt and ground black pepper to taste
9) 1 tbsp of dried basil or some fresh basil leaves, chopped
10) 2 tbsp of red wine vinegar or to taste
11) 2 tbsp of brown sugar or to taste
12) 750 ml/25 fl oz of thick tomato broth
13) 1-2 tbsp of cornstarch

step 1: pour some oil into the crockpot and wait to heat up
step 2: do add the mushrooms and fry them until golden (about 15 min)
step 3: place the fried mushrooms aside
step 4: pour oil into the pot, then add the onions
step 5: do add ribs celery
step 6: do add the carrots and garlic, then simmer for about 5 min
step 7: pour about 0.5 l/17 fl oz of lukewarm water
step 8: do add chopped tomatoes
step 9: pour tomato broth into the pot and place the mushrooms back
step 10: season ingredients with salt and ground black pepper
step 11: do add basil, mix, and simmer the mushroom ragu for about 15 min
step 12: do add vinegar and brown sugar to taste
step 13: do add some cornstarch and simmer for 1-2 minutes while stirring the ragu mushroom sauce
step 14: the ragu mushroom sauce is ready for serving