Wild Mushroom Bolognese with Pappardelle

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the vegetables: chop 2 cups of onion, peel and chop 3 carrots into small pieces, and mince 6 cloves of garlic. Set aside.
   ≈0:12
2. 2
   Prepare the mushrooms: carefully scrape the gills from the 12 oz portabella mushrooms using a spoon, then chop both the portalbellas and 8 oz of cremini or oyster mushrooms into small pieces.
   ≈0:24
3. 3
   Heat a pot or Dutch oven with 2 tablespoons of olive oil.
   ≈1:05
4. 4
   If using bacon, add 4 chopped slices to the pot and cook until crispy, rendering out the fat.
   ≈1:40
5. 5
   Add the chopped onions and carrots to the pot, stirring frequently until softened but not mushy.
   ≈2:22
6. 6
   Season with 1 teaspoon of salt and 0.5 teaspoon of freshly cracked black pepper. Stir well.
   ≈2:37
7. 7
   Add the minced garlic to the pot and stir to combine.
   ≈2:58
8. 8
   Add all the prepared mushrooms to the pot along with 1 teaspoon of salt and 1 teaspoon of black pepper.
   ≈4:11
9. 9
   Stir frequently over medium heat until the mushrooms release their liquid and start to brown, about 5 minutes.
   ≈4:59
10. 10
    Stir in 9 oz of tomato paste, coating everything well. Cook over medium-high heat for about 1 minute until fragrant and caramelized.
    ≈5:35
11. 11
    Pour in 1 cup of wine (optional; skip if preferred).
    ≈6:29
12. 12
    Add 1 cup of chicken broth (or vegetable broth for vegetarian version). Using a wooden spoon, scrape up the caramelized bits from the bottom of the pot and stir everything together.
    ≈6:53
13. 13
    Bring to a simmer, then reduce to low heat. Simmer uncovered for about 1 hour, stirring occasionally, until the sauce becomes thick and concentrated.
    ≈7:17
14. 14
    In a separate large pot, bring water to a boil and salt generously with about 1 tablespoon of salt.
    ≈8:06
15. 15
    If using homemade pasta, cut the dough into consistent wide ribbons (pappardelle).
    ≈8:19
16. 16
    Add the pappardelle to the boiling salted water. Fresh pasta takes 4–6 minutes; dried pasta should be cooked according to package directions.
    ≈8:39
17. 17
    Just before the pasta finishes cooking, stir about one-third cup of cream into the sauce.
    ≈8:48
18. 18
    Transfer the cooked pasta directly from the boiling water into the sauce, allowing some of the starchy pasta water to come along. This helps loosen the sauce to the right consistency.
    ≈9:16
19. 19
    Toss the sauce and pasta together thoroughly until well coated. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
    ≈9:46
20. 20
    Finish with freshly shaved Parmesan cheese and a sprinkle of fresh parsley. Serve immediately.
    ≈10:01