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Mushroom Ragu (30-Minute Mushroom Bolognese)

A rich, meatless pasta sauce with deep umami flavor from a blend of mushrooms, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired, Vegetarian
Calories: 420

Ingredients
  

For the Mushroom Ragu
  • 1 oz dried porcini mushrooms about 30g
  • 1 cup hot water
  • 2 tbsp olive oil
  • 1 large shallot finely diced (or 1 small onion)
  • 1 medium carrot finely diced
  • 2 cloves garlic minced
  • 12 oz cremini mushrooms finely chopped
  • 4 oz fresh shiitake mushrooms stems removed, caps finely chopped
  • 1 tbsp tomato paste
  • 2 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme leaves
  • 0.5 cup dry red wine or vegetable broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 tsp balsamic vinegar
  • Salt and black pepper to taste
For Serving
  • 1 lb pasta pappardelle, tagliatelle, or rigatoni
  • Fresh parsley chopped
  • Vegan or regular Parmesan for serving

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Chef’s knife
  • Fine-Mesh Sieve

Method
 

  1. Rehydrate porcini mushrooms in hot water for 10 min. Chop softened porcini and strain liquid, setting both aside.
  2. Heat olive oil in a large skillet over medium. Sauté shallot and carrot with a pinch of salt for 5-6 min until soft. Add garlic; cook 1 min.
  3. Increase heat to medium-high. Add all chopped mushrooms. Cook without stirring for 2-3 min, then cook 8-10 min until browned and liquid evaporates.
  4. Push mushrooms aside. Add tomato paste to cleared space; cook 1 min. Add herbs. Pour in wine to deglaze; simmer 2-3 min until reduced.
  5. Add crushed tomatoes, strained porcini liquid, soy sauce, and balsamic. Simmer on low for 15-20 min, until thickened. Season with pepper and salt.
  6. While sauce simmers, cook pasta in salted water until al dente. Reserve 1 cup pasta water, drain.
  7. Toss drained pasta with the ragu in the skillet, adding pasta water as needed to coat. Serve with parsley and grated cheese.

Notes

For a creamier ragu, stir in 1/4-1/2 cup of heavy cream or plant-based cream at the end of cooking. Sauce can be made ahead and freezes beautifully.