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Mushroom Bolognese

Mushroom Bolognese
A classic Bolognese sauce is one of the big, heavy sauces, filled with meat. It is a long-cooking sauce that needs a slow simmering to tenderize the meat and transfer the flavor to the sauce.

This version, however, using mushrooms, cooks in less than a third of the time without compromising the intense flavor. You can be creative and use any mushrooms you wish, especially the ones you pick yourself!
Ingredients:

2 tablespoons extra virgin olive oil
1 pound grilled assorted fresh mushrooms, such as White and/or Brown Clamshell mushrooms and fresh Shiitake mushrooms
3/4 cup chopped yellow onion
1/4 cup chopped carrots
1/4 cup chopped celery
1 tablespoon chopped garlic
1/2 cup Madeira
2 tablespoon tomato paste
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 can whole tomatoes, 28-ounce
1 15-ounce can tomato sauce
1 cup water
1 teaspoon fresh thyme
1 teaspoon minced fresh rosemary
1 pound pasta, cooked al dente
Fresh Pecorino Romano Cheese, shaved with a vegetable peeler



Directions:


Use a medium sized pot to heat the oil over medium high. Add the mushrooms, onions, carrots, celery, and garlic. Cook, stirring, for roughly five minutes. 


Add the Madeira wine and cook until reduced, about three minutes.

 

Add the tomato paste, the salt and pepper, and cook, stirring, for less than a minute or so.


Add the whole tomatoes, the sauce, and the water. Bring to a boil. Reduce the heat and simmer the mixture until its thickened and fragrant. Stir occasionally and continue to cook for about 30 minutes.


Add the herbs to the sauce and simmer for another five minutes. Remove from the heat and check for seasonings.


Add the pasta and toss to coat. Place the mixture in a large serving bowl and shave the Pecorino over the pasta.

Products suggested for this recipe:



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