Description
Ina Garten’s mushroom bolognese delivers rich umami comfort with deep Italian-inspired flavors. Hearty vegetables and plant-based ingredients create a satisfying pasta sauce perfect for weekend cooking when you want something nourishing and delicious.
Ingredients
Scale
- 1½ lbs (680 g) cremini mushrooms, brushed clean, trimmed, and medium-diced
- 1 lb (450 g) dried pasta (e.g., large shells or rigatoni)
- 1 (28-oz) (800 g) can crushed tomatoes (preferably San Marzano)
- 1¼ cups (295 ml) dry red wine (e.g., Chianti), divided
- 2 tbsps (30 ml) good olive oil
- 4 tsps (4 cloves) minced garlic
- 2 tbsps tomato paste
- ½ cup (50 g) freshly grated Italian Parmesan cheese, plus extra for serving
- ¼ cup (60 g) Italian mascarpone cheese
- ¼ cup (10 g) chopped fresh basil leaves, lightly packed, plus more for serving
- 1 tbsp minced fresh oregano leaves
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground nutmeg
- Kosher salt
- Freshly ground black pepper
Instructions
- Mushroom Preparation: Heat olive oil in a Dutch oven over medium heat. Sauté mushrooms until achieving a golden-brown caramelization, releasing their deep, earthy essence.
- Aromatic Infusion: Introduce minced garlic, fresh oregano, and crushed red pepper flakes. Quickly toast the aromatics to unlock their intense flavor profile, creating a fragrant base for the sauce.
- Liquid Transformation: Deglaze the pot with wine, skillfully scraping caramelized bits from the bottom to integrate complex, layered flavors. Allow the liquid to reduce and concentrate its essence.
- Sauce Development: Add crushed tomatoes, tomato paste, salt, and black pepper. Bring to a robust boil, then reduce heat and simmer, allowing the sauce to thicken and develop a rich, velvety consistency.
- Pasta Preparation: Cook pasta in a separate pot of generously salted boiling water until achieving perfect al dente texture. Carefully reserve a portion of pasta water before draining to potentially adjust sauce consistency.
- Flavor Elevation: Incorporate remaining wine, ground nutmeg, fresh basil, and mascarpone cheese. Gently simmer to marry the ingredients, creating a luxurious and creamy sauce with nuanced undertones.
- Final Flourish: Remove from heat and fold in Parmesan cheese. Plate the pasta, generously coating with the mushroom bolognese sauce. Garnish with additional Parmesan and fresh basil for a sophisticated culinary presentation.
Notes
- Select Mushroom Varieties: Choose a mix of cremini, shiitake, or porcini mushrooms for deeper, more complex umami flavors and varied textures.
- Caramelize Mushrooms Perfectly: Ensure mushrooms are dry and not overcrowded in the pan to achieve golden-brown color and intense flavor development.
- Pasta Water Magic: Save some starchy pasta water to help sauce cling to noodles and create a silky, cohesive final dish if sauce seems too thick.
- Cheese Temperature Tip: Let mascarpone and Parmesan come to room temperature before adding to prevent clumping and ensure smooth sauce integration.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg