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red wine mushroom bolognese

Italian style bolognese made from mushrooms instead of meat that fill your home with the comforting aromas of rich herbs and spices simmered in red wine and traditional mirepoix mixture.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Keyword: bolognese, Italian, mushroom, pasta, red wine, Vegetarian
Servings: 6
Author: Stephanie

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2-3 medium carrots chopped
  • 2 celery stalks chopped
  • 1 shallot chopped
  • 3 cloves of garlic chopped (reserve 1 for serving bread)
  • 2 cups mushrooms finely chopped (mixture is best- either cremini/white or your favourite)
  • 1 small can tomato paste
  • 1 medium can diced tomatoes can be seasoned if thats what you have on hand
  • 1 cup red wine italian is best we used Fantini
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tablespoon fresh basil cut into ribbons + more for garnish
  • 1 cup whole milk
  • parmesan rind + fresh grated for garnish
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 1 package of pasta preferably long noodles such as linguini, fettuccini, spaghetti, pappardelle
  • garnish with reserved mushrooms cooked in butter and thyme
  • serve with crusty bread

Instructions

  • Heat olive oil in a heavy bottom sauce pot or dutch oven on medium heat
  • Add your base ingredients and sautée until fragrant about 5 minutes (carrots, celery, onion)
  • Add garlic and mushrooms and season with salt and pepper. Cook a few minutes until they are brown all over
  • Add tomato paste, diced tomatoes, red wine, basil, bay leaves, parmesan rind, nutmeg, cinnamon, milk to the mixture and season with additional salt and pepper. Stir the ingredients to combine. Bring to a boil and reduce to simmer for 30 minutes until the sauce has thickened, add sprig of thyme on top and cover with a lid
  • Once the sauce has thickened bring a large pot of salted water to a boil and cook the pasta according to the package instructions
  • In the meantime prepare the reserved mushroom garnish and bread. Heat 1 TBS of butter in a saucepan over medium heat, add mushrooms and thyme and cook until browned. Slice bread and cook in the oven until slightly golden and crusty, take your garlic clove and rub it against the bread to give it a nice garlic flavour
  • To serve, divide the pasta amongst plates, spoon the sauce over top and garnish with bread and reserved mushrooms over top, grated parmesan and herbs