Looking for a hearty dinner that feels gourmet but doesn’t take all day? This Easy Beef and Mushroom Bolognese is the perfect answer. Ground beef, earthy mushrooms, and a rich tomato sauce come together for a comforting meal the whole family will love. Serve it over pasta, zucchini noodles, or even mashed potatoes for a versatile dish that’s simple enough for busy weeknights yet impressive enough for guests.
You’ll love the rich flavors of the hearty Bolognese sauce and the texture of ground meat in this recipe. If this is your first time trying it, you’d be pleased to know that the ingredients are also easy to find at your nearby local grocery store (nothing exotic here!). Consider making this the next time you crave pasta with a depth of flavor!
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Prep time: 10-15 minutes
Cook time: 45 minutes
Serves: 4
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What to Serve with Easy Beef and Mushroom Bolognese?
- Leafy green salad
- Panzanella Salad
- Garlic bread
- Your favorite wine
Ingredients for Easy Beef and Mushroom Bolognese
- 1 T. olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- Sea salt and black pepper to taste
- 8-10 oz. mushrooms, chopped
- 1 lb. lean ground beef
- 2 T. tomato paste
- 1 bay leaf
- 1 t. dried oregano
- ½ t. dried thyme
- ½ c. red wine
- 1 14-oz. can of crushed tomato
- Chopped fresh parsley
Other Ingredients
- 1 pkg. pappardelle
- Melted butter to toss cooked pasta, to taste
- ½ c. shredded gruyere cheese
- ½ c. shredded parmesan cheese
- Sea salt and black pepper, to taste
- Chopped fresh parsley to garnish
Supplies Used
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How To Make Easy Beef and Mushroom Bolognese
#1. Heat olive oil in a large pot over medium heat.
#2. Add onion and garlic to the hot oil. Season with generous pinches of salt and pepper, to taste. Cook by stirring occasionally or until the onion becomes soft and translucent. Do this for 3-4 minutes.
#3. Add mushrooms and ground beef. Continue cooking until the beef is nicely browned and the mushrooms have released their liquid, another 5-6 minutes.
#4. Stir in the tomato paste and add bay leaf, oregano, and dried thyme. Season to taste with salt and pepper.
#5. Pour in the wine to deglaze the pan and continue cooking until most of the wine evaporates in 5-6 minutes.
#6. Pour in the crushed tomatoes and reduce heat to medium-low. Let the Bolognese simmer gently until nicely thickened. Do this for 25-30 minutes.
#7. Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions or until it’s al dente.
#8. When finished cooking, drain the pasta and keep it warm. Melt butter. Add hot pasta into the hearty sauce and toss to coat. Top with gruyere, parmesan, and parsley.
#9. Serve the Beef and Mushroom Bolognese over the buttered pappardelle. Garnish with additional cheese and parsley. Enjoy!
Other Pasta Recipes to Try
If you enjoyed this mushroom beef bolognese, I highly recommend trying these best pasta recipes:
What did you like in this delicious pasta dish? Let me know in the comments below!
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Beef and Mushroom Bolognese
Ingredients
- 1 T. olive oil
- 1 medium onion , diced
- 3 cloves garlic , minced
- Sea salt and black pepper to taste
- 8-10 oz. mushrooms , chopped
- 1 lb. lean ground beef
- 2 T. tomato paste
- 1 bay leaf
- 1 t. dried oregano
- ½ t. dried thyme
- ½ c. red wine
- 1 14- oz. can of crushed tomato
- Chopped fresh parsley
Optional:
- 1 pkg. pappardelle
- Melted butter to toss cooked pasta to taste
- ½ c. gruyere cheese , shredded
- ½ c. parmesan cheese , shredded
- Sea salt and black pepper to taste
- fresh parsley , chopped (to garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic to the hot oil. Season with generous pinches of salt and pepper, to taste. Cook by stirring occasionally or until the onion becomes soft and translucent. Do this for 3-4 minutes.
- Add mushrooms and ground beef. Continue cooking until the beef is nicely browned and the mushrooms have released their liquid, another 5-6 minutes.
- Stir in the tomato paste and add bay leaf, oregano, and dried thyme. Season to taste with salt and pepper.
- Pour in the wine to deglaze the pan and continue cooking until most of the wine evaporates, 5-6 minutes.
- Pour in the crushed tomatoes and reduce heat to medium-low. Let the Bolognese simmer gently until nicely thickened. Do this for 25-30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions or until it's al dente.
- When finished cooking, drain pasta and keep warm. Melt butter. Add hot pasta into the hearty sauce and toss to coat. Top with gruyere, parmesan, and parsley.
- Serve the Beef and Mushroom Bolognese over the buttered pappardelle. Garnish with additional cheese and parsley. Enjoy!
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