Pasta with Mushroom Bolognese
This recipe makes 4 servings
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 8 cups (1-1/2 lbs/750 g) finely chopped mushrooms
- 1 cup vegetable stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch nutmeg
- 1 bay leaf
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup tomato paste
- 12 oz bucatini pasta or spaghetti
- 1/2 cup 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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