Emily Johnson
There are many variations of spaghetti bolognese, and the use of mushrooms depends on the recipe. While the classic Italian version of the dish does not include mushrooms, many recipes from around the world do. Mushrooms are often added to spaghetti bolognese to make the dish healthier and tastier, and they can be cooked in various ways to avoid making the sauce too watery.
| Characteristics | Values |
|---|---|
| Mushrooms | Plain button mushrooms, shiitake mushrooms, cremini, baby bellas, Portobello mushrooms, dried porcini mushrooms |
| Other Ingredients | Onions, garlic, tomatoes, tomato paste, olive oil, basil, oregano, wine, sugar, salt, pepper, meat (beef, pork, or poultry), cheese |
| Type of Dish | Main course |
| Cuisine | Italian |
| Cooking Time | 30 minutes to 1 hour |
| Nutrition (per serving) | Calories: 370 kcal, Carbohydrates: 55g, Protein: 15g, Fat: 10g, Sodium: 250mg, Fiber: 5g, Sugar: 8g |
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What You'll Learn
Types of mushrooms to use in spaghetti bolognese
While the classic Italian bolognese does not traditionally include mushrooms, bolognese recipes from the rest of the world often include a variety of vegetables, and mushrooms are a great option. Mushrooms add depth of flavour to the dish, with their natural umami, and a great texture.
When making a mushroom bolognese, you can use a single type of mushroom or a combination of different varieties. The best mushrooms for firmness in the sauce are white button mushrooms, shiitake mushrooms, cremini or baby bellas. Portobello mushrooms are also a good choice. Dried porcini mushrooms add a layer of umami but use a smaller amount, about half a cup. Delicate mushrooms such as oyster or chanterelles are not recommended as they tend to fall apart.
To prepare the mushrooms, cut them into small cubes and then mince them into smaller pieces. You can also use a food processor to chop the mushrooms finely. If you want the mushrooms to retain their shape, add them to the sauce later on in the cooking process. If you want to intensify the flavour, add them earlier to cook out the moisture. You can also cook the mushrooms separately and then add them to the sauce.
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How to prepare mushrooms for spaghetti bolognese
Adding mushrooms to your spaghetti bolognese recipe makes it healthier and tastier. Mushrooms are fat-free, cholesterol-free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants, and potassium. They also add depth of flavor and umami to any dish.
When preparing mushrooms for spaghetti bolognese, you can use a single type or a combination of different varieties. The best mushrooms for firmness are white button mushrooms, shiitake mushrooms, cremini, baby bellas, or portobellos. You can also use dried porcini mushrooms, which add a layer of umami to your dish. To prepare dried porcini mushrooms, rehydrate them in warm water for about 30 minutes, then dry and chop them.
To prepare fresh mushrooms, start by cleaning them with a damp cloth or paper towel to remove any dirt. You don't want to wash them under running water as they absorb water quickly, which can affect their texture and flavor. Once cleaned, use a sharp knife to slice the mushroom caps into small pieces. You can also use a food processor for this step. Remember that mushrooms will shrink as they cook, so you don't want to chop them too finely.
After chopping, heat some olive oil in a large skillet or saucepan over medium-high heat. Add the mushrooms with a pinch of salt, which helps draw out their moisture. Cook the mushrooms for about 5 minutes, stirring frequently. If you want to reduce the moisture further, turn up the heat and cook for an additional minute or two until most of the liquid has evaporated.
Now, you can continue with the rest of your spaghetti bolognese recipe, adding the cooked mushrooms along with the other ingredients. Follow the recipe's instructions for adding spices, tomatoes, and other ingredients, and remember to stir occasionally during the cooking process. For the best results, let your bolognese sauce simmer on very low heat for about an hour before serving it with your freshly cooked spaghetti.
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The history of spaghetti bolognese
The term "ragù" comes from the French "ragoût," which means stew, reflecting the French influence on Italian cuisine during Napoleon's invasion of Italy in 1796. The dish was traditionally served with tagliatelle, a flat ribbon-like pasta that perfectly held the rich, slow-cooked sauce. However, when the dish travelled beyond Italy, it transformed to accommodate more widely available pasta options.
In the early 20th century, emigrating Italians brought the ragù recipe to the Americas, particularly the United States, where it was adapted to be served with spaghetti. This fusion may have been influenced by the tomato-rich style of Neapolitan ragù. The first mention of this combination appeared in Julia Lovejoy Cuniberti's 1917 book, "Practical Italian Recipes for American Kitchens." The dish quickly gained popularity, spreading across New York and beyond, becoming one of the world's best-known pasta dishes.
While spaghetti bolognese is a beloved staple in households and restaurants worldwide, it is not considered authentic Italian cuisine. In Bologna, the traditional combination of ragù with fresh tagliatelle remains the most classic and authentic way to enjoy this sauce. The Italian Academy of Cuisine (Accademia Italiana della Cucina) has even registered the "ragù classico bolognese" with the Bologna Chamber of Commerce to preserve the original recipe.
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How to cook the spaghetti
While there are many ways to cook spaghetti, here is a step-by-step guide on how to cook spaghetti to perfection:
First, get a big pot and fill it with lots of water. The general rule is about six quarts of water for a standard pot. Next, add a generous amount of salt to the water. Salt is important as it seasons the pasta as it cooks and helps the sauce stick to the pasta. You can also add a dash of olive oil, which can help prevent the pasta from sticking together.
Once the water is boiling, add your dried spaghetti. For one person, the portion size is typically between 70g to 120g. However, if you are very hungry, you may want to consider a larger portion of around 90g to 120g. Give the spaghetti a stir to ensure the strands are separate and not stuck together.
Now, set a timer for one minute less than the package instructions recommend. This is a handy trick to ensure that your spaghetti is cooked al dente, which means it still has a slight bite to it. If you prefer your pasta softer, you can cook it for the full amount of time suggested on the package. Don't forget to stir the spaghetti every couple of minutes to prevent it from sticking together.
When the timer goes off, test the spaghetti to see if it's cooked to your liking. If you're happy with the texture, it's time to drain the pasta. Reserve about a quarter of a cup of the pasta water, as this starchy water can be added to your sauce to help it cling to the spaghetti. Then, pour the remaining water into a colander or strainer to remove the excess water.
At this point, you can briefly rinse the spaghetti with cool water to stop the cooking process. However, some people skip this step because rinsing washes away some of the starch that helps the sauce adhere to the pasta. Instead, you can toss the spaghetti with a drizzle of olive oil to prevent it from sticking together.
Finally, it's time to add the sauce to your cooked spaghetti. Place the spaghetti back into the warm sauce and toss everything together. You can also add a few spoonfuls of the reserved pasta water to help the sauce coat the spaghetti evenly. Serve immediately, and enjoy your delicious, perfectly cooked spaghetti!
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Other ingredients to include in the sauce
While there is no single definitive recipe for spaghetti bolognese, there are several ingredients that are commonly included in the sauce. Here are some other ingredients that you can include in your spaghetti bolognese sauce:
Meat: Traditionally, bolognese sauce includes ground beef or minced beef. However, you can also use other types of ground meat such as turkey, pork, or poultry. If you want to add a smoky flavour to your sauce, you can start by frying bacon rashers until they are golden and crisp, and then proceed with the rest of the ingredients.
Vegetables: In addition to mushrooms, onions are a staple in bolognese sauce. You can also add carrots, celery, and garlic to enhance the flavour and provide a more complex texture. Some recipes also include chopped tomatoes, either fresh or canned, to add a tangy flavour to the sauce.
Herbs and Spices: Dried or fresh herbs such as basil, oregano, and rosemary can elevate the flavour of your sauce. You can also add a pinch of salt and black pepper to taste, as well as a small amount of sugar to balance the acidity of the tomatoes. If you want to add a spicy kick, you can include chilli or Mediterranean and Italian spice blends.
Liquids: Red wine is a common addition to bolognese sauce, providing depth of flavour. You can also add a small amount of olive oil to your sauce, especially if you're frying your vegetables or meat. Tomato puree or paste can be used to thicken the sauce and intensify the tomato flavour.
Cheese: Parmesan cheese is often grated into the sauce to add a salty, savoury note. You can also garnish the dish with Parmesan or other cheeses like cheddar or Davidstow when serving.
Remember, the beauty of spaghetti bolognese is that you can customise it to your taste. Feel free to experiment with different ingredients and find the combination that you enjoy the most!
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Frequently asked questions
Yes, mushrooms are a common ingredient in spaghetti bolognese. They can be added to the sauce to make the dish healthier and tastier.
You can use a variety of mushrooms, such as shiitake, cremini, baby bellas, and plain button mushrooms. White button mushrooms, Portobellos, and reconstituted dried porcini mushrooms are also good options as they add a layer of umami.
You can cook the mushrooms separately and then add them to the sauce, or cook them directly in the sauce. Cooking them with onions over moderate heat until they turn golden is a popular method. You can also sauté them to release their moisture and add them back to the sauce later.
Yes, mushrooms can be used as a meat substitute in spaghetti bolognese to make it vegetarian. The mushrooms provide a "'meaty'" texture and depth of flavor, making it a tasty option for those who want a vegetarian version of this classic dish.
Spaghetti bolognese typically includes ingredients such as onions, garlic, tomatoes, tomato paste, olive oil, herbs, and meat (beef, pork, or poultry). You can also add wine, cheese, and various types of pasta like spaghetti, tagliatelle, or fettuccine.
