Mushroom Bolognese Recipe

Bring a large pot of water to a rolling boil. Salt the water with 1 tablespoon kosher salt. Add bucatini and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare mushrooms

If using dried porcini, rehydrate 0.5 oz in 1/4 cup hot water for 15 minutes, squeeze, chop finely, and reserve soaking liquid. Finely chop cremini and shiitake so they have a mince-like texture (pulse in a food processor in short bursts if desired).

Heat a wide sauté pan or shallow Dutch oven over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. Once the butter melts and begins to foam, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Increase heat to medium-high. Add the chopped mushrooms (cremini, shiitake, and rehydrated porcini if using). Spread the mushrooms in an even layer and let them sear without stirring for 2–3 minutes so they can develop color. Then stir and continue to cook until they release their moisture and most of it evaporates, about 6–8 minutes total from the time they go into the pan.

Stir in 2 tbsp tomato paste and cook 1–2 minutes, allowing it to caramelize slightly and deepen in flavor.

Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add the crushed tomatoes (14 oz), 1 cup vegetable or mushroom stock, thyme leaves, dried oregano, bay leaf, and 1 tsp soy sauce or tamari. If you rehydrated porcini, add 1–2 tbsp of the reserved soaking liquid (strain to remove grit). Stir to combine.

Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. If the sauce becomes too thick, add small amounts of reserved pasta water or stock.

Remove and discard the bay leaf. Stir in 2 tbsp heavy cream (optional) for silkiness, then season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

While the sauce simmers, combine 4 oz mascarpone, 1 tsp black truffle oil, 1/2 tsp lemon zest, 1/8 tsp salt, and a pinch of black pepper in a small bowl. Whisk until smooth and slightly loosened. Keep at room temperature so it will melt into the pasta when tossed.

Rewarm the drained bucatini briefly in the pan with the mushroom bolognese over low heat. Add the reserved pasta water, a few tablespoons at a time, and toss to help the sauce cling to the pasta. Stir in the truffle mascarpone and 1/2 cup (about 0.375 cup measured earlier) of the grated Parmigiano-Reggiano; toss vigorously until the sauce is glossy and emulsified, about 1–2 minutes. If needed, add more reserved pasta water to reach a silky consistency.

Divide the pasta among 4 plates. Finish each portion with an additional sprinkle of Parmigiano-Reggiano (to taste), chopped parsley, a light drizzle of extra-virgin olive oil, and a crack of fresh black pepper.

Serve immediately.