Saturday, 12 September 2015 17:55

Mushroom Bolognese

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Put those takeout menus down and opt for a homemade delicious dinner. This recipe brings delicious flavors to the table in a pinch and avoid the dreaded nutritional stats of most take-out joints. This recipe tastes like it has been cooking away on the stove all day even though its initial prep takes only about half an hour.

 

Ingredients

1/2 ounce dried porcini mushrooms

1 cup boiling water

1 tablespoon olive oil

2 1/2 cups chopped onion

3/4 teaspoon sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 pound ground pork

8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)

1 tablespoon minced garlic

2 tablespoons tomato paste

1/2 cup white wine or vegetable/chicken broth

1 (14-ounce) can whole peeled tomatoes, undrained

1/4 cup whole milk or almond milk

10 ounces uncooked whole-wheat spaghetti or rice spaghetti

1 tablespoon sea salt

1 1/2 ounces Parmigiano-Reggiano cheese, grated

1/4 cup chopped fresh parsley

Preparation

1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine (broth); cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

Last modified on Saturday, 12 September 2015 17:59
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