Description
Ina Garten’s mushroom bolognese delivers rich, earthy comfort with Mediterranean flair. Hearty portobello and mixed mushrooms create a luxurious sauce that rivals traditional meat versions, promising a satisfying plant-based meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1½ pounds (680 g) cremini mushrooms, brushed clean, trimmed, and medium-diced
- 1 pound (450 g) dried pasta (e.g., large shells or rigatoni)
- 1 (28-ounce) can (800 g) crushed tomatoes (preferably San Marzano)
Flavor Enhancers:
- 2 tablespoons (30 ml) good olive oil
- 4 teaspoons (4 cloves) minced garlic
- 1 tablespoon minced fresh oregano leaves
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- ¼ teaspoon ground nutmeg
Liquid and Cheese Components:
- 1¼ cups (295 ml) dry red wine (e.g., Chianti), divided
- ¼ cup (10 g) chopped fresh basil leaves, lightly packed, plus more for serving
- ¼ cup (60 g) Italian mascarpone cheese
- ½ cup (50 g) freshly grated Italian Parmesan cheese, plus extra for serving
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare mushrooms by heating olive oil (30 milliliters) in a medium Dutch oven over medium heat. Sauté mushrooms until they develop a golden-brown color, approximately 5 to 7 minutes.
- Enhance flavor profile by introducing minced garlic (4 cloves), fresh oregano (), and crushed red pepper flakes (). Briefly cook the aromatics for 1 minute to release their essential oils.
- Deglaze the pot by pouring wine (240 milliliters), carefully scraping the caramelized bits from the bottom to incorporate deep, rich flavors.
- Incorporate crushed tomatoes (800 grams), tomato paste (), salt (), and black pepper (1½ teaspoons). Bring the mixture to a vigorous boil, then reduce heat and allow to simmer for 10 minutes, developing a robust sauce consistency.
- Simultaneously prepare pasta in a separate large pot of boiling water. Add salt () and pasta (450 grams), cooking until perfectly al dente according to package instructions. Carefully reserve of pasta water before draining.
- Elevate the sauce by integrating remaining wine (60 milliliters), ground nutmeg (), fresh basil (10 grams), and mascarpone cheese (60 grams). Simmer for an additional 5 minutes to meld the flavors.
- Complete the dish by removing from heat and gently stirring in Parmesan cheese (50 grams). Serve immediately, garnishing with additional Parmesan and fresh basil for an elegant presentation.
Notes
- Select robust red wines like Chianti to elevate the sauce’s depth and complexity, ensuring a rich and authentic flavor profile.
- Brown mushrooms thoroughly until they develop deep caramelized edges, releasing intense umami characteristics that transform the entire dish’s taste experience.
- Preserve a cup of starchy pasta water before draining, creating a magical liquid that seamlessly binds sauce and noodles with silky smoothness.
- Control sauce consistency by incrementally introducing reserved pasta water, allowing perfect texture and preventing potential dryness.
- Incorporate grated Parmesan away from direct heat, preventing separation and maintaining a luxuriously creamy sauce that coats every pasta strand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250 grams)
- Calories: 350
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg