RECIPE: Mushroom Bolognese

Fresh out of winter recipe ideas? That’s what we’re here for. This Mushroom Bolognese makes the perfect seasonal weekend meal, serving up to 8 people in just 40 minutes.

And no wintry meal would be complete without a red wine pairing. This recipe matches magically with any wine from the Sangiovese grape — find three expressions of the noble grape in this week’s tasting set!

Now let’s get your ingredients together, pour out some wine, and get to cooking.


  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, minced
  • 1 lb assorted fresh mushrooms, such as portobello, cremini, porcini
  • 2 cups vegetable stock
  • 15 oz. can tomato sauce
  • 2 bay leaf
  • 1 tsp oregano
  • 1/2 tsp crushed red pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb dry pasta, such as tagliatelle or pappardelle
  • Grated Parmesan cheese, for serving


  1. Heat olive oil over medium-high heat. Add the onion, carrot and celery and saute for 6-8 minutes, until the vegetables are softened. Add the garlic and mushrooms and continue cooking for an additional 4-5 minutes until the mushrooms are browned.
  2. Add the vegetable stock, tomato sauce, bay leaves, oregano, red pepper flakes, and salt and pepper to taste. Cook the mixture until it comes to simmer. Then reduce heat to medium-low, and simmer uncovered for about 10-15 minutes until slightly reduced.
  3. Serve with preferred pasta and garnish generously with Parmesan cheese.

And there you have it — a dish that’ll fill up the whole family, along with a wine pairing that you won’t want to resist. Stock up on Sangiovese by checking out this week’s tasting set. Happy cooking!


  • I think I might add meat… i.e. ground round or ground chuck. When I have Bolognese, I think beef. Maybe add cream as well?

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