Elevate your pasta night with this savory mushroom ragu alla Bolognese with a meaty base of walnuts, button mushrooms, red wine and delicious San Marzano tomatoes cooked down until thick, hearty and divine.
Optional In Advance: Make a batch of ricotta cheese and refrigerate, it's heavenly served with the Ragu.
cashew ricotta dollops for serving
Soak the walnuts in hot boiling water for 20 minutes. Drain well. Add the walnuts to the food processor and pressing the pulse button a few times chop until you get small pieces but careful to not overdo it.
1 cup raw walnuts
Add the mushrooms to the food processor and pulse a few more times until a uniform ground mixture is achieved.
1.25 lb brown button mushrooms
Preheat a heavy bottom pot (enameled cast iron pot is great) over medium heat and sauté the onion, carrot and celery in a drizzle of olive oil until softened and the onion starts to get a little color.
1 yellow onion, 1 carrot, 1 celery rib
Push the veggies to the sides, drizzle a tiny bit of olive oil in the center then drop in the garlic, capers and red pepper flakes. Cook until fragrant, about 35 seconds to one minute. Stir well.
Add the tomato paste and mushroom walnut mixture. Turn up the heat and sauté stirring often until the mushrooms have released their water content and it has evaporated.
1.25 lb brown button mushrooms, 1 Tbsp tomato paste, 1 cup raw walnuts
Add the red wine, bring to a boil and cook the mixture until the wine has reduce by half. Add the tomatoes, bay leaf (+ porcini powder if using) and a good pinch of salt and bring to a simmer.
1 cup red wine, 2 x 28 oz San Marzano tomatoes, 2 bay leaves, 1.5 tsp porcini mushrooms powder
Partially cover with a lid and cook on medium low heat for 1 hour or until the Ragu has reduced to a thick consistency. Taste and adjust seasonings with salt and pepper and a grating of fresh nutmeg.
1 pinch nutmeg
Finish with a light drizzle of olive oil and serve hot tossed with your favorite pasta and dollops of cashew ricotta.
fresh basil for garnish, pasta rigate for serving
Video
Notes
Red Wine - The secret ingredient in an authentic rich Ragu alla Bolognese that reduces into the most flavorful sauce. I used a Chianti this time but whatever leftover good enough to drink red you have will be fine. You could also try a White variation with a fruity dry wine for a lighter flavor profile. Use between 1 to 1.5 cups of wine depending on how strong a flavor you prefer.
Porcini Mushroom Powder - This is a condiment I like to always keep in my pantry, it adds that "je ne sais quoi" umami depth of flavor element; use it if you have it but don't let it hold you back from making this sauce either.