Mushroom Bolognese
Ingredients
The pasta
The sauce
-
2
tablespoons
butter or olive oil
-
1
small
white onion, peeled and diced
-
1
large
carrot, peeled and diced
-
2
ribs
celery, diced
-
4
cloves
garlic, peeled and minced
-
1
pound
assorted fresh mushrooms, diced
-
⅔
cup
red wine
-
1⅔
cups
vegetable stock
-
1
15-ounce can
tomato sauce
-
1
leaf
bay leaf
-
1
teaspoon
Italian seasoning
-
1
pinch
crushed red pepper
-
to taste
Kosher salt and freshly-ground black pepper
-
to taste
grated Parmesan cheese
Instructions
- Cook the pasta in salted boiling water until al dente, then drain.
- In a separate pan, melt the butter or oil and sauté the onion, carrot, and celery until softened.
- Add the garlic and mushrooms, cooking until the mushrooms are browned.
- Pour in the red wine and let it simmer until reduced by half.
- Add the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and seasonings, then let it simmer for about 10 minutes.
- Combine the cooked pasta with the sauce and serve immediately, garnished with Parmesan.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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