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.

454 g	1 pound (16 ounces) dry pasta (I used tagliatelle)
28 g	2 tablespoons butter or olive oil
150 g	1 small white onion (peeled and diced)
61 g	1 large carrot (peeled and diced)
80 g	2 celery ribs (diced)
12 g	4 garlic cloves (peeled and minced)
454 g	1 pound (16 ounces) assorted fresh mushrooms (diced (I used baby bellas, shiitake, cremini and porcini mushrooms))
157 g	2/3 cup red wine
400 g	1 2/3 cups vegetable stock
425 g	1 (15-ounce) can tomato sauce
1 g	1 bay leaf
2 g	1 teaspoon Italian seasoning (*or see alternatives below)
	pinch of crushed red pepper
	Kosher salt and freshly-ground black pepper
	grated Parmesan cheese (for topping (omit the cheese if making this vegan))

Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Ok, I never really make things to recipe, so sorry for folks that follow the letter of law. I liked the idea and started with the idea of what was listed. Added medium onion, 3 large carrots, omitted the celery as I didn't have any, and probably a 1 lb plus ” — a cook, 4★

“Ok, I never really make things to recipe, so sorry for folks that follow the letter of law. I liked the idea and started with the idea of what was listed. Added medium onion, 3 large carrots, omitted the celery as I didn’t have any, and probably a 1 lb plus of” — a cook, 4★