This is a print preview of "Pasta With Mushroom Bolognese" recipe.

Pasta With Mushroom Bolognese Recipe
by Global Cookbook

Pasta With Mushroom Bolognese
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  Servings: 4

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 x onion, minced
  • 4 clv garlic, chopped
  • 1 x carrot, diced
  • 1 stalk celery, diced
  • 1 c. vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pch nutmeg
  • 1 x bay leaf
  • 1 x 28 ounce can diced tomato
  • 1/4 c. tomato, paste
  • 8 c. finely minced mushroom
  • 12 ounce bucatini or possibly 12 ounce spaghetti
  • 1/2 c. grated parmesan cheese

Directions

  1. In large heavy saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionally, for 15 min or possibly till no liquid remains.
  2. Add in stock, salt, pepper, nutmeg and bay leaf; cook, stirring occasionally, for about 5 min or possibly till reduced by half.
  3. Add in tomatoes and tomato paste; bring to boil.
  4. Reduce heat and simmer for about20 min or possibly till thick sufficient to mound on spoon.
  5. Throw away bay leaf. (Make-ahead: Chill in airtight container for up to 24 hrs; reheat to continue.)
  6. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard; drain well and return to pot.
  7. Add in sauce and toss to coat.
  8. Serve sprinkled with Parmesan cheese.