Beef and mushroom bolognese starts with beef, mushrooms, fennel, and ground red pepper simmered with diced tomatoes before being tossed with pasta. Serve with grated Parmesan cheese if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions.

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  • Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.

  • Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

Nutrition Facts

427.5 calories; 31.1 g protein; 49.2 g carbohydrates; 69.1 mg cholesterol; 1114.3 mg sodium. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
12/08/2016
Great weeknight quick recipe --though it was good enough to serve for company! I had never used fresh fennel and I must say it added nice flavor and dimension to the dish. It is very good the next day as well! Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2016
Great weeknight quick recipe --though it was good enough to serve for company! I had never used fresh fennel and I must say it added nice flavor and dimension to the dish. It is very good the next day as well! Read More
(1)
Rating: 5 stars
12/05/2016
This dish will move right up there with your other top pasta recipes! I enjoyed the easy prep and quick cook time of this delicious Bolognese dish. Although the fennel is in season it did take a trip to two stores to find it and was worth every minute of the effort. This is the first time I used fresh fennel which looks a little like celery but with wispy ends on the stalk instead of leaves (simply chop it like you would celery). The fennel added a nice delicate flavor to the beef and mushrooms that really made the meal memorable. Thanks for the great Recipe Hunt's we will definitely be making this again! Read More
(1)
Rating: 5 stars
12/08/2016
Great weeknight quick recipe --though it was good enough to serve for company! I had never used fresh fennel and I must say it added nice flavor and dimension to the dish. It is very good the next day as well! Read More
(1)
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Rating: 5 stars
09/16/2019
This recipe was absolutely delicious. I have never cooked with fennel before and had no idea what it tasted like. As I prepared the fennel I took a nibble and found it to be yummy. After preparing the dish I was curious as to how my picky husband would like it. As he was devouring his second serving he declared it was delicious. I will be preparing this dish many times. The leftovers was equally delicious. Read More
Rating: 4 stars
01/05/2018
If I made this dish and if I did it over again I would use only 1 can of diced tomatoes as it was overly tomato-tized. Also could not find the Hunt's Recipe Squeezable Paste at my local grocery store so just used a can of tomatoe paste. It worked out all right. But a night or two later after I put the leftovers in a corning wear dish and reheated it in the mike it tasted so much better as leftovers usually do. I guess it just needed to soak thru more. So right off the stove allright leftovers even better. Read More
Rating: 4 stars
07/24/2019
Made this with some alterations. Used spiralized zucchini instead of noodles and used about half the diced tomatoes listed (thanks to another review). It was a hit! Will definitely make again. But may use Italian sausage instead of beef just to try something different. Read More
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