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Mushroom Bolognese Pasta

Karen Tedesco
Tasty mushroom Bolognese sauce that will bring your pasta to restaurant level! Easy vegetarian recipe.
4.6 from 22 votes
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 416 kcal

Ingredients
 

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter salted or unsalted
  • 1 cup finely chopped onion about 1 medium onion
  • 1 stalk celery finely chopped
  • 1 pound (450 g) mixed mushrooms finely chopped * see note
  • Kosher salt
  • 2 teaspoons finely chopped garlic
  • 1/3 cup (10 g) dried porcini mushrooms ground to a fine powder in a spice grinder(optional)
  • 1/4 cup (55 g) tomato paste
  • 1/4 cup (60 ml) full-bodied red wine such as zinfandel or malbec
  • 1 cup (240 ml) low-sodium chicken or vegetable broth
  • 1 cup (242 g) crushed canned tomatoes
  • 2 teaspoons chopped fresh thyme
  • 1/2 pound (225 g) rigatoni pasta
  • 1/4 cup (25 g) freshly grated Parmesan cheese
US Customary - Metric

Instructions
 

  • Bring a large pot of water to a boil and add 2 tablespoons salt.
  • Heat the oil and butter in a large (12-inch) skillet over medium heat. When the butter stops foaming, add the onions and celery. Cook until softened, about 5 minutes
  • Stir in the mushrooms and 1 teaspoon salt. Cook another 5 minutes, or until the mushrooms have given up their liquid.
  • Add the garlic, porcini mushrooms and tomato paste and cook a few seconds until fragrant. Pour in the wine and let it bubble. Add the broth, tomatoes and thyme, stirring it all together. Bring to a simmer, then lower the heat to medium-low and cook 10-12 minutes, until the sauce is thickened.
  • While the sauce cooks, cook the pasta according to package directions, until al dente. Drain.
  • Transfer the pasta to the skillet, stirring to coat with the sauce. Taste for seasoning, and add more salt if needed. Sprinkle with the cheese and serve.

Notes

  • Use a mixture of mushrooms for an interesting texture - I used shiitake, cremini, and portobello. Plain button mushrooms are good too!
  • You can find dried porcini mushrooms in most supermarkets. They add a layer of flavor (umami!) but the sauce is equally delicious without them.

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 66gProtein: 15gFat: 11gSaturated Fat: 2gSodium: 577mgPotassium: 964mgFiber: 8gSugar: 12gVitamin A: 646IUVitamin C: 14mgCalcium: 141mgIron: 3mg