Mushroom Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	0%	45%
fat	0%	4%
aromatics	0%	26%
vegetables and beans	0%	126%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 115 for gravy quality

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	4 (6-oz.) pkg. fresh portobello mushrooms, stems and gills removed, cut into 1/2-inch pieces
40 g	3 Tbsp. olive oil, divided 1 large yellow onion, finely chopped (about 2 cups)
150 g	1 large yellow onion, finely chopped (about 2 cups)
61 g	1 large carrot, peeled and finely chopped (about 1 cup)
40 g	1 large celery stalk, finely chopped (about 1/2 cup)
6 g	2 tsp. finely chopped garlic (from 2 garlic cloves)
33 g	2 Tbsp. tomato paste
236 g	1 cup dry white wine
244 g	1 cup whole milk
140 g	2 cups Mushroom Stock
411 g	1 (14 1/2-oz.) can crushed tomatoes
57 g	2 oz. Parmesan cheese, finely grated (about 1/2 cup)
8 g	2 1/4 tsp. kosher salt, plus more for salting water
1 g	1/2 tsp. black pepper
340 g	12 oz. uncooked tagliatelle, pappardelle, fettuccine, or linguine pasta
	Shaved Parmesan cheese
	Fresh basil leaves

Method: 3 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Very tasty. I substituted beef broth for the mushroom broth to save time and used only 1 1/4 cups to reduce the cooking time to 30 minutes. I also substituted red wine for the white wine to give a richer flavor. Went back for seconds!” — a cook, 5★

“It’s a lot of work but I did the stock ahead of time and froze it. Made it for vegetarian friends and it was a hit.” — a cook, 5★