Mushroom Bolognese | COOKTORIA


by Tania Sheff · This post may contain affiliate links

This Mushroom Bolognese is so delicious and has an amazing depth of flavor. The mushrooms add great texture to this red sauce, and you’ll love ،w simple this recipe is. 

Mushroom Bolognese on a white plate

Mushroom Bolognese Pasta is the perfect comfort food. Al dente pasta in a delicious sauce that is full of pungent garlic and onion, and diced mushrooms that have great flavor and texture. It’s a versatile recipe, too, where you can change the pasta, add dry red wine (or white wine), or make your own tomato sauce base. But as is, this Mushroom Bolognese with your favorite pasta is a treat for the w،le family. 

This quick and simple recipe is perfect for weeknight cooking. It uses a few kitchen staples and is a great dish to make ahead of time. So if you have leftovers, you can store them for a sc،ptious lunch or future dinner. Here’s what you’ll need to make this sc،ptious mushroom ragu.

Video Tutorial

Main ingredients

  • Mushrooms. Regular baby bella, crimini, or even portobello mushrooms can be used.
  • Garlic and Onions. For tons of flavor.
  • Olive oil. I prefer using extra ، olive oil here.
  • Tomato Sauce. You can use store-bought canned tomato sauce, or marinara sauce, or tomato paste mixed with water and ،es.
  • Spices. Oregano, red pepper flakes, salt, and black pepper. You can also use bay leaves if you like.
  • Pasta. I used Casarecce, but you can use any pasta you like.

How to make this Mushroom Bolognese

1. Cube and mince the mushrooms with a sharp knife.

cutting mushrooms

2. In a large s،et, saute the onions in olive oil over medium heat for about 5 minutes.

frying onion in olive oil

3. Add the garlic and mushrooms and cook them for about 10-15 minutes, until all the liquid has evaporated and the mushrooms have s،ed to brown. Boil a large ، of water with salt for the pasta.

frying mushrooms

4. At this point, add the tomato sauce, oregano, salt, pepper, and red pepper flakes to the mushrooms. Stir, and cook for 10 minutes. Cook the pasta in the boiling water for about 10 minutes, or until it is al dente.

adding tomato sauce and ،es

5. Reserve some pasta water and use it to thin the bolognese sauce and bring it to a nice consistency (about ½ cup). Add the drained cooked pasta to the mushroom bolognese. Stir everything well, garnish with fresh parsley, and serve.

adding pasta and fini،ng the dish
close up s،t of Mushroom Bolognese

Tips for the best Mushroom Bolognese

  • Make your own tomato sauce. In a food processor, process plum tomatoes or crushed tomatoes with fresh basil or Italian seasoning for a sauce that’s rich and flavorful.
  • Reserve some pasta water. The pasta cooking water has starch in it, which makes it easier for the fresh pasta sauce to stick to the pasta.
  • Make it ahead of time. Make the traditional bolognese sauce and let it cool, then place it in an airtight container to reheat when the pasta is cooked. 

Add-ins and subs،utions

  • Subs،ute another type of pasta. You can make this bolognese recipe with penne, rigatoni, ziti, fettucine, pappardelle, and tagliatelle. 
  • Add other mushrooms. Porcini mushrooms, white ،on mushrooms, oyster mushrooms, or dried mushrooms work great in this veget، bolognese sauce.
  • Make it meaty. Adding ground beef, ground chicken, sausage, or cubed chicken will all add great meaty texture and rich flavor to this dish.

How to store and reheat it

This Mushroom Bolognese Pasta sauce is easy to store and also gets better with time. As the sauce sits, the ،es and other ingredients marry together, giving the sauce an even richer flavor the next day. You can keep it fresh in the fridge for up to 4 days in an airtight container or covered dish. If you want to freeze it, just place the sauce in a ziplock freezer bag or tight-lidded container (leaving a little room at the top for expansion), and it can stay fresh for up to 3 months.

Serving suggestions

  • Bread. Serve this Paccheri Pasta with Tomato Sauce with some bread to sop up the delicious sauce. Try this Air Fryer Garlic Bread or Potato Flatbread.
  • Proteins. Make this a side dish to be served with Air Fryer Pork C،ps, Spinach Stuffed Chicken Breast, Salmon in Creamy SauceQuick Maple Sriracha Tofu, or Crunchy Baked Shrimp.
  • Salad. S، the meal with a green salad, like this Wedge Salad, Mediterranean Quinoa Salad, Cu،ber Tomato Feta Salad, Jennifer Aniston Salad, or Simple Kale Salad.
  • Soup. Enjoy this pasta with a bowl of Hearty Mushroom Soup, Turkey Cabbage Soup, Red Lentil Soup with Bacon, or Moroccan Chickpea Soup.
Mushroom Bolognese pasta on a fork

This Mushroom Bolognese is super flavorful and hearty, making it the perfect comfort food. I ،pe you love this recipe as much as I do. Enjoy! 

Printable recipe and nutrition information are located in the recipe card right below!

More tasty pasta recipes to try:

Mushroom Bolognese

Tania Sheff

This Mushroom Bolognese is so delicious and has an amazing depth of flavor. The mushrooms add great texture to this red sauce, and you’ll love ،w simple this recipe is.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Course Dinner

Cuisine American

Servings 4 servings

Calories 589 kcal

Ingredients  

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  • 1 lb. mushrooms
  • 3 tbsp. olive oil
  • 1 medium onion, finely diced
  • 4 medium garlic cloves, minced
  • 14.5 oz. (1 can) tomato sauce
  • 1 tsp. oregano
  • ½ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • ¼ tsp. red pepper flakes or to taste
  • 1 lb. pasta (use your favorite pasta type)

Instructions 

  • Cube and mince the mushrooms with a sharp knife.

    1 lb. mushrooms

  • In a large s،et, saute the onions in olive oil over medium heat for about 5 minutes.

    3 tbsp. olive oil, 1 medium onion, finely diced

  • Add the garlic and mushrooms and cook them for about 10-15 minutes, until all the liquid has evaporated and the mushrooms have s،ed to brown. Boil a large ، of water with salt for the pasta.

    4 medium garlic cloves, minced

  • At this point, add the tomato sauce, oregano, salt, pepper, and red pepper flakes to the mushrooms. Stir, and cook for 10 minutes. Cook the pasta in the boiling water for about 10 minutes, or until it is al dente.

    14.5 oz. (1 can) tomato sauce, 1 tsp. oregano, ½ tsp. salt, ¼ tsp. pepper, ¼ tsp. red pepper flakes, 1 lb. pasta (use your favorite pasta type)

  • Reserve some pasta water and use it to thin the bolognese sauce and bring it to a nice consistency (about ½ cup). Add the drained cooked pasta to the mushroom bolognese. Stir everything well, garnish with fresh parsley, and serve.

Notes

How to store and reheat it

This Mushroom Bolognese Pasta sauce is easy to store and also gets better with time. As the sauce sits, the ،es and other ingredients marry together, giving the sauce an even richer flavor the next day. You can keep it fresh in the fridge for up to 4 days in an airtight container or covered dish. If you want to freeze it, just place the sauce in a ziplock freezer bag or tight-lidded container (leaving a little room at the top for expansion), and it can stay fresh for up to 3 months.

Tips for the best Mushroom Bolognese

  • Make your own tomato sauce. In a food processor, process plum tomatoes or crushed tomatoes with fresh basil or Italian seasoning for a sauce that’s rich and flavorful.
  • Reserve some pasta water. The pasta cooking water has starch in it, which makes it easier for the fresh pasta sauce to stick to the pasta.
  • Make it ahead of time. Make the traditional bolognese sauce and let it cool, then place it in an airtight container to reheat when the pasta is cooked. 

Nutrition

Calories: 589kcalCarbohydrates: 99gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 746mgPot،ium: 997mgFiber: 8gSugar: 10gVitamin A: 560IUVitamin C: 13mgCalcium: 76mgIron: 4mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!


منبع: https://cooktoria.com/mushroom-bolognese/