Mushroom Bolognese

   I recently tried this recipe for mushroom bolognese.  I was intrigued as the bolognese is made mostly from mushrooms, though it does have a small amount of ground beef for flavor.  This sauce was delicious.  It was thick, rich, and chunky.  If I hadn’t told my husband it was mostly mushrooms I think he truly would have believed it was a bolognese sauce.  This version is much healthier then traditional bolognese and I’ll be the first to admit I didn’t miss the massive amount of meat at all.  Give this lighter version a try-you’ll be glad you did!

Mushroom Bolognese (adapted from Cooking Light)

1 T. olive oil
1 c. chopped onion
1 t. salt
1 t. black pepper
1/2 lb. lean ground beef (optional)
5 c. finely chopped mushrooms (I used a combination of white and baby bella)
1 t. minced garlic
3 T. tomato paste
1/2 c. red wine
1 (28 oz) can diced tomatoes, undrained
1 t. Italian seasoning
1 t. oregano
1 lb. pasta
1/4 c. pasta water
Parmesan cheese and fresh chopped parsley

1.  Heat olive oil in a Dutch oven over medium heat.  Add the onion, salt, pepper, and ground beef.  Cook for 10 minutes or until beef is browned.

2.  Add the mushrooms and garlic and cook for an additional 15 minutes or until most of the liquid has evaporated.  Add in tomato paste, wine, and tomatoes.  Bring to a boil then reduce to simmer for 30 minutes.  Stir occasionally. 

3.  Meanwhile, make the pound of pasta according to package directions.  Reserve 1/4 c. pasta water.

4.  Stir in the oregano and Italian seasoning.  Stir in pasta water.  Spoon over hot pasta and sprinkle with cheese and parsley.

**This sauce can be frozen for up to 6 months.  I usually put it in quart sized freezer bags and stack flat in the freezer.**

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Comments

  1. This looks really good! I don’t eat beef and am always looking for good recipes that will please both me and my meat-eating husband.

  2. Love the Bolognese sauce with the mushrooms, Heather. I love Cooking Light, subscribe to the magazine, and also have several books. Just can’t go wrong with their recipes, and they are so easy to adapt your way!
    Thanks for sharing such a delicious sauce…love Bolognese, but with mushrooms, even better:DDD

  3. Just printed this up and I want to make if for the next soup day. We love soup even when it is getting warmer

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