This Farfalle with Mushroom Bolognese sauce is made with onion, carrots, celery, ground beef, sausage, white wine and porcini mushroom.
If you love meat sauces and mushrooms, look no further. This sauce is ABSOLUTELY delicious but it takes time to prepare. White wine, beef bouillon broth, and a porcini mushroom liquid is simmered and evaporated separately, making a delicious blend of flavors.
This is by far one of my favorite recipes ever. You can make this with bow ties, rigatoni or spaghetti. I paired this with a nice Cabernet Sauvignon, which went well with the sausage and the meat. This is a great hearty pasta that is best enjoyed during those cold winter days.
If you like this pasta dish, try my Creamy Sausage and Broccoli Pasta and my Creamy Pancetta Pasta.
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Ingredients
- Onion
- Carrots
- Celery
- Italian sausage
- Ground beef
- White wine
- Beef bouillon
- Dried porcini mushrooms
- Heavy cream
- Farfalle
- Parmesan
See recipe card for quantities.
Instructions
Start by placing the porcini mushrooms in a bowl of water and let it sit for 15 minutes. Then put a filter on top of a bowl and pour the porcini mushrooms through the filter so the liquid falls into the bowl. Chop the porcini mushrooms and keep the liquid.
Heat a skillet on medium heat and add onion, carrots and celery. Sauté for about 5 minutes. Season with salt and pepper. Add the sausage to the pan breaking it into tiny pieces. Brown well. Add the chopped meat after and do the same.
Pour in the wine and simmer on medium high heat, until the pan is almost dry, then add 1 ½ cups beef bouillon mix and lower heat to medium. Simmer gently, uncovered until bouillon is nearly gone. Meanwhile, chop the rehydrated porcini mushroom into small pieces, reserving the liquid.
Bring Large pot of water to boil, add salt. Add mushroom liquid to the sauce (about 1 cup) along with porcini mushrooms. Continue to simmer until the sauce is loose but not soupy, about 10 minutes. Add the cream, remove from heat, and cover.
Cook the pasta until al dente. Drain the pasta and mix with the meat sauce. Use extra mushroom liquid or pasta water to loosen the sauce, if needed.
Hint: Make sure to let the porcini mushrooms rehydrate in hot water for 15 minutes before tossing into the dish.
Substitutions
- Sausage: I love using Italian sausage for this, with a combination of some being spicy and some being sweet.
- Porcini mushrooms: Porcini mushrooms are so important for this recipe because it is what gives it the most delicious umami flavor.
- Ground beef: I love using ground beef for this recipe. If you are truly against it, you could use ground turkey or ground chicken.
- Parmesan: I use regular grated parmesan from the store. You could also grate your own parmesan too.
- Garlic: You can smash the garlic or mince it.
- Olive Oil: I would extra virgin olive oil for best quality and taste.
- Pasta: I used bow ties but you can use any bite size pasta.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Kid friendly - add fun sized pasta to make your kids love it.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Let the dried porcini mushroom sit in hot water for the full 15 minutes before using.
Mushroom Bolognese Sauce
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Mushroom Bolognese Sauce sauce is made with onion, carrots, celery, ground beef, sausage, white wine and porcini mushroom.
Ingredients
- ½ onion, peeled and chopped
- 2 medium carrots, peeled and finely diced
- 1 stalk celery, finely diced
- 1 pound sweet Italian sausage, remove the casing
- 1 pound ground beef
- 1 cup of dry white wine, like pinot grigio
- 1 cube beef bouillon dissolved in 2 cups of water
- 1 ½ oz dried porcini mushrooms
- ⅓ cup heavy cream
- 1 pound farfalle or rigatoni
- 1 cup grated parmesan cheese
- Salt and pepper, as desired
Instructions
- Start by placing the porcini mushrooms in a bowl of water and let it sit for 15 minutes. Then put a filter on top of a bowl and pour the porcini mushrooms through the filter so the liquid falls into the bowl. Chop the porcini mushrooms and keep the liquid.
- Heat a skillet on medium heat and add onion, carrots and celery. Sauté for about 5 minutes. Season with salt and pepper. Add the sausage to the pan breaking it into tiny pieces. Brown well. Add the chopped meat after and do the same.
- Pour in the wine and simmer on medium high heat, until the pan is almost dry, then add 1 ½ cups beef bouillon mix and lower heat to medium. Simmer gently, uncovered until bouillon is nearly gone. Meanwhile, chop the rehydrated porcini mushroom into small pieces, reserving the liquid.
- Bring Large pot of water to boil, add salt. Add mushroom liquid to the sauce (about 1 cup) along with porcini mushrooms. Continue to simmer until the sauce is loose but not soupy, about 10 minutes. Add the cream, remove from heat, and cover.
- Cook the pasta until al dente. Drain the pasta and mix with the meat sauce. Use extra mushroom liquid or pasta water to loosen the sauce, if needed.
Notes
- Time to cook the pasta to be ready at the same time as the sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 444.3
- Sugar: 2.5 g
- Sodium: 630.4 mg
- Fat: 15.5 g
- Saturated Fat: 5.0 g
- Carbohydrates: 41.2 g
- Fiber: 7.7 g
- Protein: 28.9 g
- Cholesterol: 80.0 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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