Mushroom Bolognese

The recipe Sunday was mushroom Bolognese — finely chopped cremini mushrooms cooked down with the Italian trinity (onion, celery, carrot), tomato paste, crushed tomatoes, milk, herbs, simmered slowly until rich. The mushrooms become the meat-equivalent of a regular bolognese. Tossed with pappardelle.

The recipe is below. The trick is the slow cook.

Mushroom Bolognese

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6

Ingredients

• 1 lb spaghetti or pappardelle
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 1 1/2 lbs mixed mushrooms (cremini, shiitake, and portobello), finely chopped
• 1/2 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• Parmesan cheese, for serving

Instructions

1. Build the base. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes. Add garlic and cook 1 minute more.
2. Cook the mushrooms. Add the chopped mushrooms to the pot in two or three batches, stirring between additions. Cook over medium-high heat until the mushrooms have released their liquid and begun to brown deeply, about 12–15 minutes. Don’t rush this step — the browning is where the flavor builds.
3. Add the tomato paste and wine. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
4. Simmer the sauce. Add the crushed tomatoes, thyme, oregano, and smoked paprika. Stir to combine, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce is thick and rich. Season generously with salt and black pepper.
5. Cook the pasta. While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
6. Combine and serve. Toss the drained pasta with the bolognese, adding a splash of reserved pasta water if needed to loosen the sauce. Divide among bowls, top with fresh parsley and freshly grated Parmesan, and serve immediately.

Nutrition (per serving)

Calories: 420 | Protein: 14g | Fat: 8g | Carbs: 72g | Fiber: 7g | Sodium: 480mg