Mushroom Bolognese Recipe

Name: Mushroom Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 1 cup boiling water; 1 tablespoon olive oil; 2 1/2 cups chopped onion; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 pound ground pork; 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds); 1 tablespoon minced garlic; 2 tablespoons tomato paste; 1/2 cup white wine; 1 (14-ounce) can whole peeled tomatoes, undrained; 1/4 cup whole milk; 10 ounces uncooked whole-wheat spaghetti; 1 tablespoon kosher salt; 1 1/2 ounces Parmigiano-Reggiano cheese, grated; 1/4 cup chopped fresh parsley

Servings: persons

1/2 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon olive oil
2 1/2 cups chopped onion
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 pound ground pork
8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
1 tablespoon minced garlic
2 tablespoons tomato paste
1/2 cup white wine
1 (14-ounce) can whole peeled tomatoes, undrained
1/4 cup whole milk
10 ounces uncooked whole-wheat spaghetti
1 tablespoon kosher salt
1 1/2 ounces Parmigiano-Reggiano cheese, grated
1/4 cup chopped fresh parsley

1
Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.
2
Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.
3
Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 1 cup boiling water, 1 tablespoon olive oil, 2 1/2 cups chopped onion, and more.

Yes, Mushroom Bolognese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Bolognese

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