Mushroom bolognese
Some evenings, there is nothing more satisfying than a warm bowl of Bolognese. The flavor and texture of this recipe rivals that of “real Bolognese” and is much lighter, therefore allows second (and third!) helpings.
SERVES
4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 4 cups whole button mushrooms, ground or pulsed in a food processor
- 3 maitake mushrooms, ground or pulsed in a food processor (about 1-1/2 loosely packed cups)
- Fine sea salt and freshly ground white pepper
- 1 cup red wine, reduced to 1/4 cup
- 16 ounces canned tomatoes, pureed in a food processor
- 1 teaspoon Sriracha sauce
- 12 ounces tagliatelle
- 1/2 cup freshly grated parmesan cheese (optional)
Special equipment:
- Food processor
Directions
- In a medium pot, heat the olive oil over medium heat. Add the shallot and garlic, reduce the heat to low, and sweat the vegetables for two to three minutes.
- Add the mushrooms and stir well. Increase the heat to medium-high and season the mixture with salt and white pepper. Cook for three to four minutes, until the mushroom liquid releases and begins to reduce.
- Add the reduced wine and cook until the mixture is nearly dry. Add the tomatoes, reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally. Add the Sriracha. Adjust the seasoning with salt and white pepper to taste, cover, and keep warm while you cook the tagliatelle.
- Bring a large pot of water to a boil. Add a large pinch of salt, add the tagliatelle, and cook to al dente, according to the package directions.
- Drain the pasta and divide it among four warmed bowls. Ladle the sauce over each portion of pasta and serve. If desired, garnish with parmesan.
