Mushroom Bolognese

Mushroom Bolognese
A classic Bolognese sauce is one of the big, heavy sauces, filled with meat. It is a long-cooking sauce that needs a slow simmering to tenderize the meat and transfer the flavor to the sauce.

This version, however, using mushrooms, cooks in less than a third of the time without compromising the intense flavor. You can be creative and use any mushrooms you wish, especially the ones you pick yourself!

2 Tbsp extra virgin olive oil
1 pound grilled assorted fresh mushrooms, such as White and/or Brown Clamshell mushrooms and fresh Shiitake mushrooms
3/4 cup chopped yellow onion
1/4 cup chopped carrots
1/4 cup chopped celery
1 Tbsp chopped garlic
1/2 cup Madeira
2 Tbsp tomato paste
1/2 teaspoon sea salt
2 tsp sea salt
1/2 tsp freshly ground black pepper
1 can whole tomatoes, 28-oz
1 15-oz can tomato sauce
1 cup water
1 tsp fresh thyme
1 tsp minced fresh rosemary
1 pound pasta, cooked al dente
Fresh Pecorino Romano hceese, shaved with a vegetable peeler


Use a medium sized pot to heat the oil over medium high. Add the mushrooms, onions, carrots, celery, and garlic. Cook, stirring, for roughly five minutes. 

Add the Madeira wine and cook until reduced, about three minutes.


Add the tomato paste, the salt and pepper, and cook, stirring, for less than a minute or so.

Add the whole tomatoes, the sauce, and the water. Bring to a boil. Reduce the heat and simmer the mixture until its thickened and fragrant. Stir occasionally and continue to cook for about 30 minutes.

Add the herbs to the sauce and simmer for another five minutes. Remove from the heat and check for seasonings.

Add the pasta and toss to coat. Place the mixture in a large serving bowl and shave the Pecorino over the pasta.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

How can we help?

Receive our newsletter