Mushroom Bolognese — Rich, Meaty Pasta Sauce Without the Meat
Finely chopped mushrooms cooked down into a thick sauce, with red wine and tomato paste. This savory sauce clings to every ridge of pasta. Cooks in 30 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion about 1 medium onion
- 1 stalk finely chopped celery
- 1 pound (450 g) finely chopped mushrooms (cremini, baby bellas, or buttons)
- Kosher salt
- 2 cloves grated or finely chopped garlic
- ¼ cup (55 g) tomato paste
- ¼ cup (60 ml) full-bodied red wine such as zinfandel or malbec
- 1 14-ounce (242 g) crushed canned tomatoes
- ½ cup (120 ml) vegetable broth or chicken broth
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- ½ pound (225 g) dried pasta such as rigatoni, penne or pappardelle
- ¼ cup (25 g) freshly grated Parmesan cheese
Instructions
- Pour 2 tablespoons extra-virgin olive oil into a large (12-inch) skillet over and place over medium-high heat. Add 1 cup finely chopped onion and 1 stalk finely chopped celery. Cook until softened, about 2-3 minutes, stirring frequently.
- Add 1 pound finely chopped mushrooms (cremini, baby bellas, or buttons) to the pan along with 1 teaspoon salt (this helps bring out the moisture in the mushrooms). Cook 5 minutes, stirring frequently. Turn the heat to high and cook the until most of the liquid has evaporated from the mushrooms, 1-2 more minutes. Keep your eye on it to make sure it doesn't become too dry.
- Reduce the heat to medium-high. Stir in 2 cloves grated or finely chopped garlic and ¼ cup tomato paste and cook a few seconds, just until the garlic is fragrant and the tomato paste is lightly toasted. Pour in ¼ cup full-bodied red wine and let it boil for 1 minute. Add 1 14-ounce crushed canned tomatoes, ½ cup vegetable broth, 2 teaspoons chopped fresh thyme and 1 teaspoon salt. Stir to combine. Bring to a simmer, then lower the heat to medium and cook 10-12 minutes, until the sauce has reduced and thickened.
- While the sauce cooks, bring a large pot of water to a boil and add 2 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain.
- Transfer the pasta to the skillet and add ¼ cup freshly grated Parmesan cheese. Stir the pasta so that it's coated with the sauce, and serve hot.
Notes
- The sauce will keep for up to a week in the refrigerator and 1 month in the freezer (store it without the pasta). Cook pasta while reheating the sauce, adding a little of the pasta water if it's too thick.
Nutrition
Calories: 370kcalCarbohydrates: 55gProtein: 15gFat: 10gSodium: 250mgFiber: 5gSugar: 8g
