Mushroom Bolognese is an easy vegetarian dinner recipe that you will turn to again and again. Earthy mushrooms pair fabulously with the sunny sweetness of the tomato. Add in punchy garlic and top it off with robust Holland House Red Cooking Wine, and you have a satisfying meal that is bursting with flavor. Made in the Crock-Pot ®, this easy meal is entertaining perfection.
This is a sponsored post brought to you by Holland House Cooking Wines. All opinions are my own.
Mushroom Bolognese is an Easy Weeknight Meal You Will Turn to Again and Again!
Bolognese is an Italian staple that most of us have made for years. It is versatile and so delicious!
Today, I am sharing a lightened-up version that I think you are going to love. This Crock-Pot® Mushroom Bolognese is quick to make and something that both kids and adults enjoy.
The Crock-Pot is perfect for this recipe because cooking low and slow allows the flavors to intensify and gives them a chance to really come through.
Whether you are looking for a manual slow cooker, one that is fully-programmable, or one that has an automatic-stirring feature, the Crock-Pot® brand has you covered. It is my go-to tool that allows our family to enjoy a delicious home-cooked meal without me having to spend a lot of time in the kitchen.
What Should I Serve with Mushroom Bolognese?
You can serve this over zucchini noodles, spaghetti squash, polenta, or your favorite gluten-free pasta. For a side dish, I like to stick with a simple green salad with Italian dressing. For a heartier meal, you can add in some bread.
What Should I Do With Leftovers?
Leftovers will keep well in the refrigerator for up to 5 days. Want to mix things up? One of my favorite ways to repurpose Mushroom Bolognese is to mix it with rice and stuff into bell peppers. Cover with cheese and bake for about 30 minutes.
Can You Freeze Mushroom Bolognese Sauce?
Yes! This recipe freezes beautifully. To freeze, allow the sauce to cool and then divide into 1 cup servings. Freeze in airtight containers for up to three months.
Intense Flavors Made Easy
Holland House Red Cooking Wine makes it easy to build intense flavors effortlessly. It has a classic, deep red wine aroma and a smooth, medium-bodied wine flavor that pairs beautifully with this easy bolognese recipe. (It is also amazing to marinade less-tender cuts of meat and to use in gravy.)
All five flavors of Holland House Cooking Wines combine wine with the perfect blend of seasonings. They are then aged to perfection to create a cooking wine that can stand up to the heat in any kitchen.
How to Cook Spaghetti Bolognese with Mushrooms
To cook Mushroom Bolognese, heat oil in a large pot. Cook the mushrooms and onion until they are soft and begin to brown, about 15 minutes.
Next, add in the garlic and tomato paste. Cook for 1 more minute.
Transfer to your Crock-Pot. Stir in the crushed tomatoes, Holland House Red Cooking Wine, Italian seasoning, salt and pepper. Cook over low heat for 4 to 6 hours.
Stir in the half and half, and cook for another 10 minutes, until warmed through.
More Great Recipes with Holland House Cooking Wine
- When you are looking for something that is great for entertaining, this Pressure Cooker Butternut Squash Risotto is perfection!
- Beet Orange Salad a great salad that is sure to brighten up your dinner table.
- When you are watching your carb intake Mushroom Cauliflower Risotto is the best way I know to enjoy all the flavors of risotto without the carbs.
- Steak with Mushrooms is the perfect way to elevate your steak night. This is one I turn to over and over.
- Roasted Spring Vegetables are an easy side dish that is always a hit.
- Crock-Pot Fajitas are flavor packed and loved by kids and adults alike.
- 2 tablespoons olive oil
- 1 onion chopped
- 1 1/2 pounds cremini mushrooms chopped in 1/2-inch pieces
- 1 teaspoon minced garlic
- 6 ounces tomato paste.
- 28 ounces crushed tomatoes
- 3/4 cup Holland House Red Cooking Wine
- 1 teaspoon Italian seasoning
- Salt and pepper
- 1/2 cup half and half
- For serving: Zucchini noodles or gluten-free pasta.
- Heat oil over medium-high heat. Add the onion and mushrooms and cook for about 15 minutes, or until the vegetables are softened and start to brown. Add garlic and tomato paste and cook for one minute.
- Transfer to a Crock-Pot. Stir in the crushed tomatoes, red cooking wine, Italian seasoning, salt, and pepper. Cook over low heat for 4 to 6 hours.
- Stir in the half and half and cook until warm, about 10 more minutes. Serve with zucchini noodles or gluten-free pasta.