Mushroom Bolognese

Mushroom Bolognese
Serves 6
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Ingredients
  1. 1/2 oz dried Porcini Mushrooms
  2. 1 Cup boiling water
  3. 1 tbsp olive oil
  4. 2 1/2 Cups chopped onion
  5. 3/4 tsp kosher salt, divided
  6. 1/2 tsp freshly ground black pepper, divided
  7. 1/2 lb ground pork (can be left out and more mushrooms added for the vegetarian)
  8. 8 Cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  9. 1 tbsp minced garlic
  10. 2 tbsps tomato paste
  11. 1/2 Cup white wine
  12. 1 - 14 oz whole peeled tomatoes, undrained
  13. 1/4 Cup milk
  14. 10 oz uncooked whole-wheat spaghetti
  15. 1 tbsp kosher salt
  16. 1 1/2 oz parmigiano-reggiano cheese, grated
  17. 1/4 Cup chopped fresh parsley
Instructions
  1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until
  2. soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid.
  3. Rinse and chop porcini.
  4. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt,
  5. 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to
  6. crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and
  7. remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates,
  8. stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes,
  9. stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to
  10. loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes,
  11. stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2
  12. minutes.
  13. Cook pasta according to package directions, adding 1 tablespoon salt to cooking
  14. water. Drain. Toss pasta with sauce; top with cheese and parsley.
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