Mushroom bolognese

By Eric Ripert

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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

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.