Tested till perfect Pasta with Mushroom Bolognese

Pasta with Mushroom Bolognese

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By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspolive oil
  • 1 1oniononions, chopped
  • 4 4cloves garlic, minced
  • 1 1carrotcarrots, diced
  • 1 1celery stalkcelery stalks, diced
  • 8 cups (1-1/2 lbs/750 g) 8cups (1-1/2 lbs/750 g)finely chopped mushrooms
  • 1 cup 1cupvegetable stock
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchnutmeg
  • 1 1bay leafbay leaves
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1/4 cup 1/4cuptomato paste
  • 12 oz 12ozbucatini pasta or spaghetti
  • 1/2 cup 1/2cupgrated Parmesan cheese
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In large heavy saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionally, for 15 minutes or until no liquid remains.

Add stock, salt, pepper, nutmeg and bay leaf; cook, stirring occasionally, for about 5 minutes or until reduced by half.

Add tomatoes and tomato paste; bring to boil. Reduce heat and summer for about 20 minutes or until thick enough to mound on spoon. Discard bay leaf. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to continue.)

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve sprinkled with Parmesan cheese.

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