Ina Garten Mushroom Bolognese

Ina Garten's mushroom bolognese is a make ahead weeknight dinner born when her assistant Kristina replaced ground sirloin with cremini mushrooms. The red wine and San Marzano sauce gets better overnight, so this family dinner is worth cooking a day early.

Sauté the mushrooms until they brown before adding liquid, because that's where the meaty flavor comes from. Stir in the mascarpone at the end so the sauce stays creamy without breaking.

Source: Go-To Dinners (2022)

Ina Garten Mushroom Bolognese

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

695

kcal

Browned cremini mushrooms simmer in Chianti and crushed San Marzano tomatoes with fresh oregano, then get tossed with shells and finished with mascarpone and Parmesan for a thick, savory coating.

Ingredients

• Good olive oil
  

• 1½ pounds cremini mushrooms, brushed clean, trimmed, medium-diced
  

• 4 teaspoons minced garlic (4 cloves)
  

• 1 tablespoon minced fresh oregano leaves
  

• ¼ teaspoon crushed red pepper flakes
  

• 1¼ cups dry red wine, such as Chianti, divided
  

• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  

• 2 tablespoons tomato paste
  

• Kosher salt and freshly ground black pepper
  

• 1 pound dried pasta, such as large shells or rigatoni
  

• ¼ teaspoon ground nutmeg
  

• ¼ cup chopped fresh basil leaves, lightly packed, plus more for serving
  

• ¼ cup Italian mascarpone cheese
  

• ½ cup freshly grated Italian Parmesan cheese, plus extra for serving

Directions

• Brown the mushrooms: Heat 2 tablespoons of olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, over medium heat. Add the mushrooms and cook for 5 to 7 minutes, until starting to brown. Stir in the garlic, oregano, and red pepper flakes and cook for one minute.
• Build the sauce: Pour 1 cup of the wine into the pot and stir to scrape up any browned bits. Stir in the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons black pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
• Cook the pasta: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook al dente according to the directions on the box. Drain, reserving 1 cup of the cooking water.
• Finish and serve: Add the remaining ¼ cup of wine, the nutmeg, basil, and mascarpone to the sauce and simmer for 5 minutes. Add the pasta and enough of the reserved pasta water to make a loose sauce and cook over low heat for 3 minutes, until the pasta has absorbed the sauce. Add a bit more cooking water if it's too thick. Off the heat, stir in the ½ cup of Parmesan. Serve hot sprinkled with extra Parmesan and basil.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Cento certified San Marzano tomatoes, 3 cans. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of mushroom?

Cremini mushrooms give the best meaty texture for this sauce. You could mix in some shiitake or baby bella for more depth. Avoid portobellos because they turn the sauce dark and muddy-looking.

How do I store leftovers?

This keeps in an airtight container in the fridge for up to 4 days. The sauce thickens as it sits, so add a splash of water when you reheat. It also freezes well for up to 3 months.

Can I make this ahead of time?

The sauce tastes better the next day, so make it a day or two ahead and store it in the fridge. Cook the pasta fresh when you are ready to serve. Toss them together with some reserved pasta water to loosen the sauce.

What pasta shapes work best?

The recipe calls for large shells or rigatoni because the chunky sauce catches inside the curves. Penne and orecchiette also work well. Avoid long, thin pasta like spaghetti since the sauce will slide off instead of clinging to each piece.

Can I make this without wine?

You can swap the wine for an equal amount of low-sodium vegetable broth with a splash of red wine vinegar. The wine adds acidity and depth, so the vinegar helps replace that. The flavor will be lighter, but the dish still works.