Description
Ina Garten’s mushroom bolognese delivers rich, earthy flavors that redefine classic Italian pasta dishes. Hearty mushrooms and robust seasonings create a comforting meal perfect for weekend dinner gatherings.
Ingredients
Scale
- 1.5 lbs (680 g) cremini mushrooms, brushed clean, trimmed, and medium-diced
- 1 lb (450 g) dried pasta (large shells or rigatoni)
- 1 (28 oz) (800 g) crushed tomatoes (San Marzano)
- 2 tbsps (30 ml) olive oil
- 1.25 cups (295 ml) dry red wine (Chianti), divided
- 2 tbsps tomato paste
- 4 tsps (4 cloves) minced garlic
- 1 tbsp minced fresh oregano leaves
- 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
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- Mushroom Sauté: Caramelize mushrooms in olive oil over medium heat until they achieve a deep, golden-brown color, developing rich, concentrated flavors.
- Aromatic Infusion: Introduce minced garlic, oregano, and red pepper flakes, allowing the herbs to release their vibrant essences and create a fragrant base.
- Wine Deglaze: Pour white wine into the pot, scraping the bottom to capture all the caramelized bits and build a complex flavor profile, transforming the sauce’s depth.
- Tomato Foundation: Add crushed tomatoes, tomato paste, kosher salt, and black pepper, bringing the mixture to a robust boil before reducing to a gentle simmer to meld the ingredients harmoniously.
- Pasta Integration: Cook pasta in heavily salted water until perfectly al dente, reserving some starchy cooking liquid to help bind the sauce and enhance its silky texture.
- Sauce Refinement: Incorporate remaining wine, ground nutmeg, fresh basil, and mascarpone cheese, allowing the sauce to simmer and develop a creamy, luxurious consistency.
- Final Touches: Remove from heat, fold in Parmesan cheese, and garnish with additional cheese and fresh basil leaves to create a visually stunning and flavor-packed dish.
Notes
- Mushroom Selection: Choose firm, fresh cremini or portobello mushrooms for a robust, meaty texture that mimics traditional Bolognese.
- Wine Deglazing Tip: Use a dry white wine like Pinot Grigio to enhance sauce depth and lift caramelized flavor bits from the pot.
- Pasta Water Magic: Reserve some starchy pasta water to help bind sauce and create a silky, glossy coating on noodles.
- Cheese Melting Technique: Add mascarpone and Parmesan off heat to prevent separation and maintain a smooth, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 30 mg