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Ina Garten Mushroom Bolognese Recipe

Ina Garten Mushroom Bolognese recipe
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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.

Ingredients

Scale
  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-mushroom-bolognese/