Mushroom Bolognese
- Yield 6
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Mushroom Bolognese is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound (16 ounces) dry pasta (I used tagliatelle)
- 2 tablespoons butter or olive oil
- 1 small white onion, peeled and diced
- 1 large carrot, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, peeled and minced
- 1 pound (16 ounces) assorted fresh mushrooms, diced (I used baby bellas, shiitake, cremini and porcini mushrooms)
- 2/3 cup red wine
- 1 2/3 cups vegetable stock
- 1 (15-ounce) can tomato sauce
- 1 bay leaf
- 1 teaspoon Italian seasoning (*or see alternatives below)
- pinch of crushed red pepper
- Kosher salt and freshly-ground black pepper
- grated Parmesan cheese, for topping (omit the cheese if making this vegan)
Method
Leave pasta in a large pot of generously-salted boiling water al dente according to package instructions. Tip off. (<–It is worth actually adding the pasta to the water at about the same time that you add the stock to the sauce, for ideal timing.)
While that cooks, in a separate large saute pan, add the butter and cook over medium-a hot burner until melted. Tip in the onion, carrot and celery and saute for 6-8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through. Tip in the garlic and mushrooms and continue cooking for an additional 4-5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
Tip in the wine, and give the mixture a good stir. Let the mixture come to a boil and let it bubble gently for about 2-3 minutes, or until the wine is reduced by about half.
Tip in in the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and a generous pinch of salt and pepper. Whisk to combine. Let the mixture continue cooking until it comes to let it bubble gently. Then reduce heat to medium-low, and let it bubble gently uncover for about 10 minutes so that it slightly reduces.
Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
Once the pasta is cooked and drained, combine it with the sauce and toss until combined. Plate while it is hot, garnished generously with Parmesan.
