Ina Garten Mushroom Bolognese Recipe

The Ina Garten Mushroom Bolognese Recipe is rich, savory and full of earthy flavors. It is perfect for pasta lovers who enjoy a vegetarian twist.

This sauce is thick, hearty and uses simple ingredients like mushrooms, tomatoes, onions and garlic. The mushrooms give a meaty texture without using meat.

The Ina Garten Mushroom Bolognese Recipe is easy to make at home. Today, I will show How to make Ina Garten Mushroom Bolognese step by step.

My Experience With This Ina Garten Mushroom Bolognese

I first made this bolognese on a cozy weekend evening. I wanted a rich sauce without meat. The mushrooms gave a meaty texture.

The sauce was flavorful and thick, perfect for fettuccine. Everyone loved it instantly, even meat-eaters. The aroma of garlic, onions and herbs filled the kitchen.

It quickly became a family favorite. Now, I make it often for weeknight dinners. Simple, hearty, and comforting every time.

Recipe Card Info

• Recipe Name: Ina Garten Mushroom Bolognese
• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Course: Main / Pasta Sauce
• Cuisine: Italian / Vegetarian
• Calories: 220 kcal per serving

Equipment List

• Large skillet or sauté pan
• Medium saucepan
• Wooden spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Large bowl for mushrooms

Ingredients You Need for Ina Garten Mushroom Bolognese

• Olive oil – 3 tablespoons
• Yellow onion – 1, finely chopped
• Carrot – 1, finely chopped
• Celery – 1 stalk, finely chopped
• Garlic – 4 cloves, minced
• Mushrooms – 1 pound, finely chopped
• Tomato paste – 2 tablespoons
• Crushed tomatoes – 1 can (28 ounces)
• Red wine – ½ cup
• Fresh thyme – 1 teaspoon
• Fresh basil – 1 teaspoon, chopped
• Salt – 1 teaspoon
• Black pepper – ½ teaspoon
• Sugar – 1 teaspoon (optional, to balance acidity)
• Pasta – 1 pound (your choice)
• Parmesan cheese – for serving

Step-by-Step Guide

1. Sauté Onion, Carrot and Celery

Heat olive oil in a large skillet over medium heat. Add onion, carrot and celery. Cook until soft, about 5–7 minutes, stirring occasionally.

2. Add Garlic

Add minced garlic to the skillet. Stir for 1 minute until fragrant. Avoid burning garlic for best flavor.

3. Cook Mushrooms

Add chopped mushrooms to the pan. Cook 10 minutes until mushrooms release moisture and become golden. Stir occasionally to prevent sticking.

4. Add Tomato Paste

Stir in tomato paste. Cook 2–3 minutes to enhance flavor and remove raw taste. This adds depth to the sauce.

5. Deglaze with Red Wine

Pour red wine into the pan. Stir well to loosen browned bits. Simmer for 5 minutes until wine reduces slightly.

6. Add Crushed Tomatoes and Herbs

Add crushed tomatoes, thyme and basil. Stir to combine. Bring to a gentle simmer over low heat.

7. Season

Add salt, pepper, and sugar (if needed). Taste and adjust seasoning. Let sauce simmer uncovered 25–30 minutes. Stir occasionally.

8. Cook Pasta

While sauce simmers, cook pasta according to package instructions. Drain and set aside, keeping a little pasta water for later.

9. Combine and Serve

Toss cooked pasta with mushroom bolognese. Add a little pasta water if needed. Serve hot with grated Parmesan cheese on top.

Tips to Make the Best Ina Garten Mushroom Bolognese

• Chop mushrooms finely for better texture.
• Use fresh herbs for aroma and flavor.
• Simmer sauce slowly to deepen taste.
• Adjust salt and sugar to balance acidity.
• Serve immediately for best flavor and texture.

Common Mistakes to Avoid

• Overcooking mushrooms (they get rubbery).
• Skipping wine (reduces flavor depth).
• Using canned herbs instead of fresh (less aromatic).
• Not simmering long enough (sauce tastes raw).
• Overcrowding pan (mushrooms steam instead of brown).

Serving Suggestions

Serve mushroom bolognese over fettuccine, spaghetti or penne. Garnish with Parmesan and fresh basil. Pair with garlic bread or side salad. Perfect for cozy dinners or family meals.

Variations You Can Try

• Add roasted bell peppers for extra sweetness.
• Use portobello mushrooms for richer flavor.
• Stir in cream for a creamy bolognese.
• Add chili flakes for a spicy kick.
• Make it vegan by skipping Parmesan.

Storage and Reheating Tips

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet or microwave.
• Add a splash of water if sauce thickens too much.
• Do not freeze pasta with sauce; freeze sauce separately.

Nutrition Information

Nutrient	Amount
Calories	220 kcal
Fat	8 g
Protein	6 g
Carbs	30 g
Fiber	4 g

Health Benefits

Mushrooms provide fiber, antioxidants and vitamin D. Tomatoes are rich in vitamin C and lycopene.

Olive oil offers healthy fats. This is a lighter, plant-based alternative to traditional meat bolognese.

FAQs about Ina Garten Mushroom Bolognese Recipe

Can I make this bolognese ahead of time?
Yes, prepare the sauce a day before. Store in the fridge and reheat gently before serving.

Can I use any mushrooms?
Yes, button, cremini or portobello mushrooms work well. Mix varieties for extra flavor and texture.

Do I have to use red wine?
Wine adds depth, but you can replace with vegetable broth if needed.

Can I make this vegan?
Yes, skip Parmesan or use a vegan alternative. Sauce is naturally vegetarian.

Can I freeze this sauce?
Yes, freeze in airtight containers up to 2 months. Reheat gently and adjust seasoning if needed.

Final Thoughts

The Ina Garten Mushroom Bolognese Recipe is rich, hearty and easy to make. It is perfect for weeknight dinners or cozy family meals.

Using mushrooms instead of meat keeps it vegetarian while still flavorful. Follow these steps for a thick, savory and aromatic sauce.

Serve over pasta with Parmesan for a comforting Italian-inspired meal. Everyone will love it, and it is a perfect addition to your recipe collection.