fbpx

Spaghetti with Mushroom Bolognese Recipe

Spaghetti with Mushroom Bolognese Recipe

This is an easy pasta dish that will make any night of the week feel like a special occasion. A rich-tasting vegetarian Bolognese sauce for pasta, with savory mushrooms, red wine and tomato. This intensely flavorful sauce comes together in less than an hour. Pour a glass of vino and dine in tonight!

Ingredients
  

  • 1/4 cup dried porcini mushrooms
  • 6 tablespoons extra-virgin olive oil
  • 1 small onion cut into 1/4-inch dice
  • 2 medium carrots peeled and cut into 1/4-inch dice
  • 1 baby eggplant 8 ounces, peeled and cut into 1/4-inch dice
  • 1 pound cremini mushrooms one-fourth sliced, the rest cut into 1/4-inch dice
  • 8 ounces shiitake mushrooms stemmed, caps cut into 1/4-inch dice
  • Kosher salt
  • Pepper
  • 5 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso
  • One 2-inch chunk of Parmigiano-Reggiano cheese plus grated cheese for serving
  • One 28-ounce can whole peeled tomatoes crushed
  • 1 thyme sprig
  • 1/2 teaspoon turbinado sugar
  • 12 ounces spaghetti
  • 2 tablespoons chopped parsley

Instructions
 

  • Step 1
  • In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding any tough bits. Pour off and reserve 1/2 cup of the soaking liquid.
  • Step 2
  • In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion and carrots and cook over moderate heat until light golden, about 8 minutes. Add the eggplant and 2 tablespoons of the oil and cook, stirring occasionally, until softened, 8 minutes. Stir in the cremini, shiitake, chopped porcini and the remaining 2 tablespoons of oil and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Stir in the garlic, tomato paste and miso and cook for 2 minutes. Add the chunk of cheese, the tomatoes and their juices, the thyme, sugar and reserved mushroom soaking liquid and bring to a simmer.
  • Step 3
  • Cover and cook over low heat, stirring occasionally, until the sauce is very thick, about 1 hour and 30 minutes. Discard the thyme sprig; season the sauce with salt and pepper.
  • Step 4
  • In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1/4 cup of the pasta water.
  • Step 5
  • Add the pasta, pasta water and parsley to the sauce; toss to coat. Serve in bowls, topped with grated cheese.

Leave a Reply

Main Menu

CREATE A FREE ONLINE STORE

Create your ecommerce store with www.localfreshfoods.co.uk
TRY FOR FREE, NO CREDIT CARD REQUIRED

FREE ONLINE STORE BUILDER

There’s no trial. Start without subscription costs or hidden fees.

TAKE YOUR BUSINESS ONLINE

Create your store in minutes. Publish your store, add unlimited produce. Reach more customers.

SELL YOUR PRODUCE TO EVERYONE

Sell your products online, locally and beyond.