blended mushroom ragu bolognese

Savor the rich layers of our Blended Ragu Bolognese, paired perfectly with creamy ricotta and vibrant gremolata, served over tender fettuccini. This hearty, comforting dish is crafted to bring a taste of Italy to your table in just 75 minutes, ideal for a fulfilling family dinner.

This recipe was supplied by Australian Mushroom Growers Association.


1. Heat the oil and butter in a large frying pan over medium heat. Add the
onion and cook until fragrant and starting to soften. Add the carrot and
celery and continue to cook for 3-4 minutes or until cooked through.

2. Add the mince and cook for 2-3 minutes or until starting to brown. Add the
mushrooms to the pan, stirring to combine and allow to cook for 3-4

3. Add the milk and bay leaf to the pan. Reduce heat to low and simmer
gently for 20 minutes. Once evaporated, add the wine and simmer for a
further 10 minutes.

4. Add the tomato paste to the pan. Stir to combine then add the passata and
stock. Season with salt and pepper and simmer for 15-20 minutes.

5. Once the ragu has reduced and thickened, remove from the heat and set
aside while you cook the pasta.

6. Bring a large saucepan of water to the boil. Once boiling, add the fettuccini
and cook for 12 minutes or until al dente.

7. Combine the ingredients for the gremolata in a small bowl.

8. Serve the Blended Ragu Bolognese with fettuccine and top with ricotta and

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