Mushroom Bolognese Recipe

Name: Mushroom Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large carrot, peeled and diced; 2 medium celery ribs, diced; 1/2 medium onion, diced; sea salt or kosher salt; fresh ground black pepper; 3 garlic cloves, finely minced; 3/4 cup red wine; 1 lb mushroom (it can be any mushrooms you want, chopped); 1 ounce dried porcini mushrooms (optional); 1 1/2 cups beef broth or 1 1/2 cups vegetable broth; 1 (15 ounce) can whole tomatoes, crushed; 1 (15 ounce) can tomato sauce or (15 ounce) can puree; 2 bay leaves; 2 teaspoons sugar; 2 teaspoons dried oregano; 1 teaspoon dried thyme

Servings: persons

2 tablespoons olive oil
1 large carrot, peeled and diced
2 medium celery ribs, diced
1/2 medium onion, diced
sea salt or kosher salt
fresh ground black pepper
3 garlic cloves, finely minced
3/4 cup red wine
1 lb mushroom (it can be any mushrooms you want, chopped)
1 ounce dried porcini mushrooms (optional)
1 1/2 cups beef broth or 1 1/2 cups vegetable broth
1 (15 ounce) can whole tomatoes, crushed
1 (15 ounce) can tomato sauce or (15 ounce) can puree
2 bay leaves
2 teaspoons sugar
2 teaspoons dried oregano
1 teaspoon dried thyme

1
Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes. Strain through a cheesecloth or a coffee filter and keep the liquid. Do not use a metal mesh strainer for this step - it is not fine enough. Chop the mushrooms.
2
Saute the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper. Let the vegetables cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. Increase heat and add the wine. Cook for 5 minutes, making sure the wine is simmering. Add the mushrooms.
3
Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off - cook until you like the thickness of the sauce. Taste for salt and adjust seasoning.
4
This recipe will be more than enough to coat a pound of pasta. If you don't use all the sauce, it's great the next day or you can freeze it.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large carrot, peeled and diced, 2 medium celery ribs, diced, 1/2 medium onion, diced, and more.

Yes, Mushroom Bolognese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Bolognese

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