Yield: 8
Mushroom Bolognese
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 tbsp olive oil
- 4 cups mushrooms, quartered
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- ½ cup red wine
- 1 28-oz can tomato
- 1 cup mushroom broth
- 3 fresh thymes
- 1 fresh rosemary
- 1 lb dried spaghetti
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the mushrooms, carrots, celery, and onion. Cook, stirring occasionally, until the mushrooms release their moisture, about 5 minutes. Stir in the garlic, tomato paste, and soy sauce. Cook, stirring, until the garlic becomes fragrant, about 30 seconds. Stir in the wine, and allow the wine to reduce slightly, about 2 minutes. Stir in the tomatoes, broth, salt and pepper, thyme, and rosemary. Bring the mixture to a boil and reduce the heat to a simmer. Cook, stirring occasionally, until the sauce begins to thicken, about 20 minutes.
- Just before serving, cook the pasta in a large pot of salted boiling water according to the package instructions. Stir the pasta into the sauce.
- Serve the mushroom bolognese immediately topped with the parsley. Make the mushroom sauce ahead of time and store in the refrigerator for up to 5 days
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