Hand Torn Pasta With Mushroom Bolognese

This hearty bolognese made with a variety of mushrooms has so much umami, you won't miss the meat.


  • For the sauce:
  • 1 small yellow onion, cut into quarters
  • 3 celery stalks, cut into 2-inch pieces
  • 2 large carrots, scrubbed cleaned and cut into 2-inch pieces
  • 2 garlic cloves
  • Extra-virgin olive oil, for sautéing
  • Salt and pepper, to taste
  • 1 1/2 pounds assorted mushrooms (cremini, oyster, chanterelle, shiitake), cleaned
  • 3/4 cup dry red wine
  • 1 cup whole milk
  • Freshly grated nutmeg
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • For the pasta:
  • 3 eggs
  • 2 egg yolks
  • 2 tablespoons extra-virgin olive oil
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1 1/2 teaspoons fine sea salt
  • 1 large ball burrata, for garnish
  • Baby basil leaves, for garnish
  • Freshly grated parmesan cheese, for garnish (optional)


  1. In a food processor, add the onion, celery, carrots and garlic and pulse until it begins to break down into small pieces but doesn’t puree into a sauce.
  2. Place a medium-sized Dutch oven over medium heat. Pour in a few tablespoons of olive oil and add the chopped vegetables. Season with salt and pepper, and cook for 5 to 7 minutes or until they begin to soften and break down.

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