Pasta with Mushroom Bolognese
Servings: 4
Ingredients:
Suggested Recipes
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2 tbsp (25 mL) olive oil
1 onion, chopped
4 cloves garlic, minced
1 each carrot and stalk celery, diced
8 cups (1-1/2 lbs/750 g) (2 L) finely chopped mushrooms
1 cup (250 mL) vegetable stock
1/2 tsp (2 mL) each salt and pepper
Pinch nutmeg
1 bay leaf
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (50 mL) tomato paste
12 oz (375 g) bucatini or spaghetti pasta
1/2 cup (125 mL) grated parmesan cheese
Preparation:
In large heavy saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionally, for 15 minutes or until no liquid remains.
Add stock, salt, pepper, nutmeg and bay leaf; cook, stirring occasionally, for about 5 minutes or until reduced by half.
Add tomatoes and tomato paste; bring to boil. Reduce heat and summer for about 20 minutes or until thick enough to mound on spoon. Discard bay leaf. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to continue.)
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve sprinkled with Parmesan cheese.
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