A slow-simmered sauce doesn’t always need meat to feel rich and satisfying. This mushroom bolognese layers earthy cremini and shiitake with aromatics, herbs, and a touch of milk, creating a sauce that’s hearty and perfect for Sunday comfort.
MAKES FOUR - SIX SERVINGS
Combine the carrot, celery, and onion in a food processor and pulse until minced, scraping down the sides as needed. Transfer mirepoix to a bowl and set aside.
Place a medium sized dutch oven or large pot over medium heat. Pour in the olive oil. Once the olive oil has heated up, add in the mushrooms and stir to coat in the fat. Cook, stirring often, to release the water from the mushrooms and allow them to start to turn golden. If there is too much moisture in the pan, turn the heat up as necessary.
Once the mushrooms are golden, add in the minced mirepoix and stir well to combine. Lower the heat to medium and saute until the veggies are soft and the onions are translucent. Stir in the garlic and cook just a minute or two until fragrant.
Add the tomato paste, and mix it in evenly. Cook until the tomato paste has turned brick red, stirring often, about 5 minutes. Add in the thyme sprigs, the bay leaf, salt and pepper, then deglaze the pan with the white wine. Use your spatula to scrape up any caramelized bits from the bottom of the pan. Reduce the wine until the pan is almost dry.
Once the wine has reduced, pour in the stock and milk. Bring to a low simmer, and let the bolognese bubble for about 40-50 minutes, until the sauce has reduced to look more like a gravy. There should be enough liquid left to finish cooking the pasta in the sauce. Remove the thyme and bay leaf and discard.
Bring a pot of generously salted water to a boil. Cook the pasta until 3 minutes before al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.
Transfer the pasta to the dutch oven with the sauce and toss to coat. Continue to cook until the sauce coats the pasta, adding pasta water as needed. Finally, fold in the 1/2 cup of Parmigiano Reggiano.
Serve topped with more grated Parmigiano Reggiano.
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Chef’s Note: Try adding a handful of rehydrated dried porcini along with the mushrooms for even deeper flavor, or a splash of cream for extra richness. For a vegan finish, swap the milk for unsweetened almond milk and the Parmigiano for your favorite plant-based cheese.
Pasta Swaps: This recipe would also work well with Sfoglini Rye Trumpets, Bigoli, or Einkorn Ziti.
