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Fettucine Mushroom Bolognese

February 1, 2011

I make a lot of pasta recipes and I am always trying one I never made before, this one is great from Elaine at  I have made Bolognese for years but never thought of it with just mushrooms and the day I saw her recipe I had all the ingredients.  She used a combination of baby bellas and shiitake mushrooms and I only had button mushrooms in the house and it worked out wonderful.  I will try her combination soon as well.  I will be going back to Elaine’s site many times as so many recipes put some sparkles in my eyes.  You can also follow her on Twitter @ItalianDish.

Fettucine Mushroom Bolognese


  • 1 lb. Fettucine
  • 2 T. Olive Oil
  • 1 Lg. Carrot (peeled and diced)
  • 1 Lg. Celery Rib (diced)
  • 1 Small Onion (diced)
  • 3 Garlic Cloves (minced)
  • 3/4 C. Red Wine
  • 1 lb. Mushrooms (chopped) (I used button   @ItalianDish used Baby Bellas and Shitake
  • 1 1/2 C. Beef Broth (Vegetable broth as substitute)
  • 1 Can Whole Tomatoes (crushed)
  • 1 Can Tomato Sauce or Puree
  • 2 Bay Leaves
  • 2 t. Sugar
  • 2 t. Dried Oregano
  • 1 t. Dried Thyme
  • Sea Salt
  • Freshly Ground Pepper


  1. Saute the onion, carrot and celery in a large pot with olive oil (season with salt and pepper)
  2. Cook for about 10 minutes on low and then add the garlic; cook for 1-2 minutes
  3. Add the wine and increase the heat; continue to cook for 5 more minutes while the wine is simmering
  4. Add the mushrooms and simmer for about 1 – 1/2 hours; sauce will reduce and most of the liquid will cook off (continue cooking until the thickness of the sauce you like)
  5. Adjust seasonings of the sauce
  6. Boil water for the pasta and cook until al dente; drain; combine well with the sauce
  7. Serve immediately on warmed pasta plates

Serves 4

Recipe adapted from

2 Comments leave one →
  1. February 1, 2011 22:32

    oh, this looks so good!!

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