Ina Garten Mushroom Bolognese Recipe

This Ina Garten Mushroom Bolognese Recipe is a rich and hearty vegetarian dish, which uses cremini mushrooms and San Marzano tomatoes. It’s a classic, foolproof recipe, ready in just 55 minutes.

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Ina Garten Mushroom Bolognese Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1½ pounds cremini or button mushrooms, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ cup dry red wine
• 1 (28-ounce) can crushed San Marzano tomatoes
• ¼ cup tomato paste
• ½ cup whole milk or heavy cream
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese (plus more for serving)
• 1 pound spaghetti or pappardelle

How To Make Ina Garten Mushroom Bolognese

1. Sauté the vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute.
2. Cook the mushrooms: Add mushrooms, salt, pepper, oregano, and red pepper flakes. Cook for 8–10 minutes until the mushrooms release their moisture and start to brown.
3. Deglaze with wine: Pour in red wine and simmer for 2–3 minutes, scraping the bottom of the pan to release flavorful bits.
4. Simmer the sauce: Stir in crushed tomatoes and tomato paste. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally.
5. Finish with milk and basil: Stir in milk or cream, fresh basil, and Parmesan cheese. Let it warm through but do not boil.
6. Cook the pasta: Boil pasta according to package directions until al dente. Drain and toss with the mushroom Bolognese sauce.
7. Serve: Plate the pasta, top with more Parmesan, and serve hot.

Recipe Tips

• What mushrooms work best?
  Cremini or button mushrooms offer the best texture and flavor for a “meaty” vegetarian Bolognese.
• How to add depth to flavor:
  Don’t skip the red wine—it adds richness and balance to the sauce.
• Can I use plant-based milk or cheese?
  Yes—unsweetened oat or soy milk and vegan Parmesan can be used to make this dairy-free.
• How to store leftovers:
  Store in the fridge for up to 4 days, or freeze for up to 2 months.
• Best pasta shape for Bolognese:
  Wide noodles like pappardelle hold the chunky sauce best, but spaghetti works well too.

What To Serve With Mushroom Bolognese

Pair this comforting pasta with fresh, crunchy sides:

• Garlic bread or herb focaccia
• Simple arugula or Caesar salad
• Roasted Brussels sprouts
• Grilled zucchini or eggplant

How To Store Mushroom Bolognese

Refrigerate: Store sauce and pasta separately in airtight containers for up to 4 days.

Freeze: Freeze sauce only (without pasta) for up to 2 months. Thaw overnight and reheat gently on the stove.

Mushroom Bolognese Nutrition Facts

• Calories: 400
• Protein: 15g
• Fat: 18g
• Carbohydrates: 50g
• Fiber: 6g
• Sugar: 10g
• Sodium: 600mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I make this ahead of time?
Yes—this sauce tastes even better the next day as the flavors deepen.

What can I substitute for red wine?
Use vegetable broth with a splash of balsamic vinegar for a non-alcoholic option.

Can I use a food processor to chop vegetables?
Yes—pulse the onions, carrots, celery, and mushrooms separately for even chopping.

Is this gluten-free?
The sauce is gluten-free as written. Serve with gluten-free pasta to make the entire meal gluten-free.

Can I double the recipe?
Absolutely—just use a large enough pot and adjust simmering time slightly.

Try More Recipes:

• Ina Garten Lamb Rack Recipe
• Ina Garten Slow Cooker Pot Roast Recipe
• Ina Garten Shrimp Paella Recipe