Pasta with Mushroom Bolognese

[migration] empty title 311 Author: Canadian Living Credits: [migration] empty title 311

  • Portion size 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 carrots diced
  • 1 celery stalk diced
  • 8 cups (1-1/2 lbs/750 g) mushrooms
  • 1 cup vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch nutmeg
  • 1 bay leaf
  • 1 can diced tomatoes
  • 1/4 cup tomato paste
  • 12 oz bucatini pasta
  • 12 oz spaghetti
  • 1/2 cup grated Parmesan cheese

Method

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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Pasta with Mushroom Bolognese

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