Tested till perfect Pasta with Mushroom Bolognese

Pasta with Mushroom Bolognese

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 2 tbsp 2tbspolive oil
  • 1 1oniononions, chopped
  • 4 4cloves garlic, minced
  • 1 1carrotcarrots, diced
  • 1 1celery stalkcelery stalks, diced
  • 8 cups (1-1/2 lbs/750 g) 8cups (1-1/2 lbs/750 g)finely chopped mushrooms
  • 1 cup 1cupvegetable stock
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchnutmeg
  • 1 1bay leafbay leaves
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1/4 cup 1/4cuptomato paste
  • 12 oz 12ozbucatini pasta or spaghetti
  • 1/2 cup 1/2cupgrated Parmesan cheese
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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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