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.
Ingredients
- 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
Instructions
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.
Add Garlic
- Add minced garlic to the skillet. Stir for 1 minute until fragrant. Avoid burning garlic for best flavor.
Cook Mushrooms
- Add chopped mushrooms to the pan. Cook 10 minutes until mushrooms release moisture and become golden. Stir occasionally to prevent sticking.
Add Tomato Paste
- Stir in tomato paste. Cook 2–3 minutes to enhance flavor and remove raw taste. This adds depth to the sauce.
Deglaze with Red Wine
- Pour red wine into the pan. Stir well to loosen browned bits. Simmer for 5 minutes until wine reduces slightly.
Add Crushed Tomatoes and Herbs
- Add crushed tomatoes, thyme and basil. Stir to combine. Bring to a gentle simmer over low heat.
Season
- Add salt, pepper, and sugar (if needed). Taste and adjust seasoning. Let sauce simmer uncovered 25–30 minutes. Stir occasionally.
Cook Pasta
- While sauce simmers, cook pasta according to package instructions. Drain and set aside, keeping a little pasta water for later.
Combine and Serve
- Toss cooked pasta with mushroom bolognese. Add a little pasta water if needed. Serve hot with grated Parmesan cheese on top.
Notes
- 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.