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  • Writer's picture@LaurenPalmeri


✨The cool fall air is blowing in and so is comfort food... here is my easy SHROOM AND SAUSAGE BOLOGNESE in case you need some last minute inspiration for #pastasunday 🍝👌🏼💋 don’t forget to add it to your fall dinner lineup!

Serves 4-6

2 Tbsp olive oil

1 lb criminology mushrooms, finely chopped

1 red onion, finely chopped

2 medium carrots, peeled and grated

1 lb sweet Italian sausage, removed from casing

1 lb ground beef or meatball mix

4 oz can tomato paste

1-2 Tbsp balsamic vinegar

2, 28 0z cans whole peeled San Marzano tomatoes

1 bundle mixed fresh herbs, such as rosemary and/or thyme

1 lb fusilli

Parmigiano-Reggiano, to serve

In a large, heavy-bottomed pot, sauté mushrooms in oil over medium-high until browned, about 8 minutes, then season with salt. Add onion and carrots, season with salt and sauté for 5 minutes. Add sausage and beef and sauté until browned, about 8 minutes. Add tomato paste and stir to coat, cook for 2 minutes. Deglaze with 2 tablespoons balsamic vinegar. Add canned tomatoes and bring to a simmer, breaking up tomatoes with wooden spoon. Add herb bundle, lower heat, cover and cook for 30 minutes stirring occasionally.

Meanwhile cook fusilli according to package instructions. Drain and coat with a few ladles of sauce and a drizzle of olive oil. Serve pasta with more sauce and top with plenty of Parmigiano-Reggiano. Enjoy!

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