Ina Garten Mushroom Bolognese

Ina Garten Mushroom Bolognese is made with cremini mushrooms, garlic, fresh oregano, crushed red pepper flakes, dry red wine, crushed tomatoes, tomato paste, pasta, ground nutmeg, fresh basil, Italian mascarpone cheese, and freshly grated Italian Parmesan cheese. This delicious Mushroom Bolognese recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 6 people.

This Mushroom Bolognese Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 tablespoons (30 ml) good olive oil
• 1½ pounds (680 g) cremini mushrooms, brushed clean, trimmed, and medium-diced
• 4 teaspoons (4 cloves) minced garlic
• 1 tablespoon minced fresh oregano leaves
• ¼ teaspoon crushed red pepper flakes
• 1¼ cups (295 ml) dry red wine (e.g., Chianti), divided
• 1 (28-ounce) can (800 g) crushed tomatoes (preferably San Marzano)
• 2 tablespoons tomato paste
• Kosher salt and freshly ground black pepper
• 1 pound (450 g) dried pasta (e.g., large shells or rigatoni)
• ¼ teaspoon ground nutmeg
• ¼ cup (10 g) chopped fresh basil leaves, lightly packed, plus more for serving
• ¼ cup (60 g) Italian mascarpone cheese
• ½ cup (50 g) freshly grated Italian Parmesan cheese, plus extra for serving

How To Cook Mushroom Bolognese:

1. Cook the Mushrooms: Heat 2 tablespoons (30 ml) olive oil in a medium Dutch oven over medium heat. Add the mushrooms and cook for 5 to 7 minutes until they start to brown.
2. Add Flavors: Stir in 4 teaspoons (4 cloves) minced garlic, 1 tablespoon minced fresh oregano, and ¼ teaspoon crushed red pepper flakes. Cook for 1 minute.
3. Deglaze: Pour in 1 cup (240 ml) of the wine and stir to scrape up any browned bits from the bottom of the pot.
4. Add Tomatoes: Stir in 1 (28-ounce) can (800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon salt, and 1½ teaspoons black pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
5. Cook the Pasta: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and 1 pound (450 g) pasta. Cook according to the package directions until al dente. Drain, reserving 1 cup (240 ml) of the cooking water.
6. Finish the Sauce: Add the remaining ¼ cup (60 ml) wine, ¼ teaspoon ground nutmeg, ¼ cup (10 g) chopped fresh basil, and ¼ cup (60 g) mascarpone cheese to the sauce. Simmer for 5 minutes.
7. Combine Pasta and Sauce: Add the cooked pasta to the sauce, adding enough reserved pasta water to achieve a loose sauce. Cook over low heat for 3 minutes, until the pasta has absorbed the sauce. Add more cooking water if the sauce is too thick.
8. Add Cheese: Off the heat, stir in ½ cup (50 g) Parmesan cheese. Serve hot, garnished with extra Parmesan and basil.

Recipe Tips

• Choose the Right Wine: Use a dry red wine like Chianti for the best flavor. It enhances the richness of the sauce.
• Cook Mushrooms Well: Make sure to cook the mushrooms until they are well-browned. This step adds depth of flavor to the sauce.
• Reserve Pasta Water: Always save some pasta cooking water. It helps to adjust the sauce consistency and helps it cling better to the pasta.
• Adjust Sauce Thickness: If the sauce is too thick after adding pasta, gradually add the reserved pasta water until you reach your desired consistency.
• Add Cheese Off Heat: Stir in the Parmesan cheese after removing the pot from heat. This prevents the cheese from separating and keeps the sauce creamy.

How To Store & Reheat Leftovers

• Refrigerate: Let leftovers Mushroom Bolognese cool to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh for up to 4 days.
• Freeze: Cool leftovers Mushroom Bolognese completely, then put it in a freezer-safe container. Label and freeze for up to 3 months.
• Reheating: Reheat leftover on the stovetop over medium heat for 5-7 minutes, stirring occasionally.

Nutrition Facts

Serving Size: 1 cup (about 250 grams)

• Calories: 350
• Total Fat: 15 g
• Saturated Fat: 6 g
• Cholesterol: 30 mg
• Sodium: 800 mg
• Potassium: 800 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Protein: 15 g

Try More Ina Garten Recipes:

• Ina Garten Baked Fish Chowder
• Ina Garten Creamy Chicken Thighs with Lemon & Thyme
• Ina Garten Skillet-roasted Chicken & Potatoes
• Ina Garten Chicken In A Pot With Orzo
• Ina Garten Roast Chicken With Spring Vegetables