Community Corner

A New Twist On A Classic Recipe: Mushroom Bolognese

With A Few New Ingredients, Kick Things Up A Notch On This Potentially Bland Pasta Sauce

When I first saw the original version of this pasta sauce in one of my many cooking magazines (I subscribe to Bon Appétit, Food & Wine, Rachael Ray, and others that have recipes such as Women’s Day) I thought the recipe sounded like it had potential, but with just mushrooms and ground turkey, it could be very bland.

I added carrots for color (and more veggies) and vermouth for depth of flavor. The vermouth totally brings out the flavors of the mushrooms. I added the portabella mushrooms, too, instead of all button mushrooms for more zip. And added garlic, too.  So I pretty much changed the entire original recipe. 

This one I believe you will enjoy!  My husband said this is his new favorite pasta sauce.

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Rigatoni With Mushroom Bolognese

Serves 6 with extra pasta sauce to freeze.

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1 T olive oil

1 large onion, diced

3 garlic cloves, minced

1-¼ lbs. of ground turkey

2 cups shredded or finely diced carrots

6 oz. portabella mushrooms, chopped coarse

8 oz. button mushrooms, chopped coarse

¼ to ½ cup sweet vermouth

2 26-oz. jars of marina or plain pasta sauce

1-pound Rigatoni or similar pasta

Heat the oil in a large skillet. Add the onion and garlic and cook on low, letting both soften but not get brown, about 5 minutes.  Add the ground turkey and cook, breaking up the turkey with a wooden spoon. Cook until turkey is no longer pink but not brown. Add the carrots and mushrooms and stir and cook for 5 minutes. Add vermouth, stir and cook for a few minutes, and then add all the marinara sauce.

Let simmer for 30 - 40 minutes on low, stirring occasionally.

Meanwhile, cook the pasta according to the package directions until el dente. Drain.

Toss some of the sauce with the cooked pasta, garnish with freshly chopped parsley if desired, and serve! You should end up with enough sauce for another meal.


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