Ina Garten Mushroom Bolognese Recipe

Ina Garten’s Mushroom Bolognese is a hearty and flavorful vegetarian take on the classic Italian meat sauce. Packed with umami-rich mushrooms, aromatic vegetables, and a slow-simmered tomato sauce, this dish is a satisfying alternative to traditional Bolognese, perfect for pasta lovers looking for a meatless option.

What is Ina Garten Mushroom Bolognese?

Mushroom Bolognese is a plant-based version of the traditional Italian meat sauce, replacing ground meat with finely chopped mushrooms. The mushrooms provide a deep, savory flavor and a meaty texture, making this dish just as satisfying as the original. Ina Garten’s version includes a slow-cooked tomato sauce infused with red wine, garlic, and herbs for a rich and delicious pasta topping.

Other Popular Recipes

• Ina Garten Roast Chicken with Croutons
• Ina Garten Meyer Lemon Marmalade
• Barefoot Contessa Rosemary White Bean Soup
• Barefoot Contessa Mustard Roasted Potatoes

Reasons to Try Ina Garten Mushroom Bolognese

• Rich and hearty: Mushrooms create a deep, umami-packed flavor.
• Vegetarian-friendly: A satisfying meat-free alternative to traditional Bolognese.
• Easy to prepare: Uses simple ingredients and a slow-simmering technique.
• Great for meal prep: Tastes even better the next day as the flavors develop.
• Pairs well with pasta: Works beautifully with spaghetti, fettuccine, or even zucchini noodles.

Ingredients Needed to Make Ina Garten Mushroom Bolognese

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 1/2 pounds cremini or button mushrooms, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry red wine
• 1 (28-ounce) can of crushed San Marzano tomatoes
• 1/4 cup tomato paste
• 1/2 cup whole milk or heavy cream
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 pound spaghetti or pappardelle

Instructions to Prepare Ina Garten Mushroom Bolognese

Step 1: Sauté the Vegetables

• Heat the olive oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
• Cook the aromatics: Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
• Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

• Add the mushrooms: Stir in the finely chopped mushrooms, salt, black pepper, oregano, and red pepper flakes.
• Sauté until tender: Cook for 8–10 minutes until the mushrooms release their moisture and start to brown.

Step 3: Deglaze with Red Wine

• Pour in the wine: Stir in the red wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.

Step 4: Simmer the Sauce

• Add the tomatoes and paste: Stir in the crushed tomatoes and tomato paste.
• Simmer: Reduce the heat to low and let the sauce simmer for 20–25 minutes, stirring occasionally.

Step 5: Finish with Milk and Basil

• Add the milk: Stir in the whole milk or heavy cream to add richness.
• Mix in basil: Stir in the fresh basil and grated Parmesan cheese.

Step 6: Serve with Pasta

• Cook the pasta: Boil the pasta according to package instructions until al dente. Drain and toss with the sauce.
• Garnish and serve: Sprinkle with extra Parmesan cheese and serve hot.

What Goes Well With Ina Garten Mushroom Bolognese

• Garlic bread: A crunchy, buttery side that pairs perfectly.
• Mixed greens salad: A fresh salad balances the richness of the sauce.
• Roasted vegetables: Serve alongside roasted zucchini, bell peppers, or eggplant.
• Red wine: Pair with a medium-bodied red like Chianti or Pinot Noir.
• Crusty bread: Use for soaking up the extra sauce.

Key Tips for Making Ina Garten Mushroom Bolognese

• Finely chop the mushrooms: This helps create a texture similar to ground meat.
• Don’t rush the cooking process: Let the sauce simmer to develop deep flavors.
• Use a mix of mushrooms: Combining cremini and button mushrooms enhances the umami taste.
• Deglaze with wine: Adds richness and complexity to the sauce.
• Adjust seasoning: Taste and adjust salt, pepper, or spices before serving.

Creative Variations of Ina Garten Mushroom Bolognese

• Vegan version: Replace milk with coconut milk or a plant-based alternative.
• Spicy kick: Add extra crushed red pepper flakes or diced chili peppers.
• Extra protein: Stir in cooked lentils or chickpeas for added protein.
• Creamy variation: Blend half of the sauce for a smoother consistency.
• Gluten-free option: Serve with gluten-free pasta or zucchini noodles.

Storage Guidelines for Ina Garten Mushroom Bolognese

• Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 4 days.
• Freeze for later: Freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
• Reheat gently: Warm on the stovetop over low heat, adding a splash of water or milk if needed.

FAQs

Can I make mushroom Bolognese ahead of time?

Yes, mushroom Bolognese can be made ahead and stored in the refrigerator for up to 4 days. The flavors develop even more over time, making it a great make-ahead meal.

What type of mushrooms works best for mushroom Bolognese?

Cremini, button, or portobello mushrooms work best as they provide a deep, umami flavor similar to traditional meat-based Bolognese.

Can I freeze mushroom Bolognese?

Yes, mushroom Bolognese freezes well. Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

How can I make this recipe vegan?

To make mushroom Bolognese vegan, use plant-based milk or coconut milk instead of whole milk and substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.

Wrapping Up

Ina Garten’s Mushroom Bolognese is a delicious and hearty alternative to traditional meat-based sauces.

Serve it over your favorite pasta and enjoy a comforting, satisfying meal!

Other Ina Garten Recipes

• Ina Garten Caramelized Shallots
• Ina Garten Quinoa Tabbouleh
• Ina Garten Elephant Ears
• Ina Garten Date Nut Bread
• Ina Garten Lobster Mac and Cheese

Print