Mushroom Bolognese

Mushroom Bolognese
Photo by John Autry

Ingredients

  • 1 cup boiling water
  • ½ cup white wine
  • 10 ounce uncooked whole-wheat spaghetti
  • ¼ cup whole milk
  • 1 tablespoon kosher salt
  • 1 (14-ounce) can whole peeled tomatoes, undrained
  • 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  • + 10 more ingredients
    • ¾ teaspoon kosher salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 1 tablespoon olive oil
    • 1 ½ ounces Parmigiano-Reggiano cheese, grated
    • 2 ½ cups chopped onion
    • ¼ cup chopped fresh parsley
    • ½ pound ground pork
    • ½ ounce dried porcini mushrooms
    • 1 tablespoon minced garlic
    • 2 tablespoons tomato paste

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 teas...

View full recipe at My Recipes

Comments

Variations on Mushroom Bolognese

  • Mushroom Bolognese
    • Parmesan cheese for garnish (optional)
    • 1L (about 4 c) tomato puree
    • 1/2 tsp red wine vinegar
    • 1/4 c madeira wine
    • 1/2 tsp sugar
    • 1 tbs tomato paste
    • +10 other ingredients


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