MUSHROOM BOLOGNESE

SERVES: 4 to 6

TOTAL TIME: 1 hour

WHY THIS RECIPE WORKS Traditional Bolognese sauce gets its rich flavor from a combination of several types of meat. Since mushrooms are used so frequently, with great success, as a meat alternative, we wanted to develop a mushroom version of this classic Italian sauce that would have long cooked flavor and hearty texture. We turned to two types of mushrooms to replicate that complexity: Dried porcini delivered depth of flavor, while a whopping 2 pounds of fresh cremini gave the sauce a satisfying, substantial texture. To further round out the sauce’s savory qualities, we added two more umami-rich ingredients: soy sauce and tomato paste. To make prep easy, we used the food processor both to chop the cremini roughly and then to finely chop the onion and carrot. Pulsing whole canned tomatoes in the food processor gave us just the right texture. We also used red wine to bring richness and depth and a little sugar for some balancing sweetness. A dash of heavy cream (a traditional ingredient in Bolognese sauce) stirred in at the end gave it decadent silkiness.

INGREDIENTS:

• 2 pounds cremini mushrooms, trimmed and quartered
• 1 carrot, peeled and chopped
• 1 small onion, chopped
• 1 (28-ounce) can whole peeled tomatoes
• 3 tablespoons unsalted butter
• ½ ounce dried porcini mushrooms, rinsed and minced
• 3 garlic cloves, minced
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 cup dry red wine
• ½ cup vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper
• 3 tablespoons heavy cream
• 1 pound fettuccine or linguine
• Grated Parmesan cheese

INSTRUCTIONS:

1. Working in batches, pulse cremini mushrooms in food processor until pieces are no larger than ½ inch, 5 to 7 pulses; transfer to large bowl. Pulse carrot and onion in now-empty processor until finely chopped, 5 to 7 pulses; transfer to bowl with mushrooms. Pulse tomatoes and their juice in now-empty processor until finely chopped, 6 to 8 pulses; set aside separately.
2. Melt butter in Dutch oven over medium heat. Add processed vegetables and porcini mushrooms, cover, and cook, stirring occasionally, until they release their liquid, about 5 minutes. Uncover, increase heat to medium-high, and cook until vegetables begin to brown, 12 to 15 minutes.
3. Stir in garlic and sugar and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute. Stir in wine and simmer until nearly evaporated, about 5 minutes.
4. Stir in processed tomatoes, broth, soy sauce, ½ teaspoon salt, and ¼ teaspoon pepper, and bring to simmer. Reduce heat to medium-low and simmer until sauce has thickened but is still moist, 8 to 10 minutes. Off heat, stir in cream.
5. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve with Parmesan.