Spaghetti with Mushroom Bolognese Recipe

Name: Spaghetti with Mushroom Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried porcini mushrooms; 6 tablespoons extra-virgin olive oil; 1 small onion, cut into 1/4-inch dice; 2 medium carrots, peeled and cut into 1/4-inch dice; 1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice; 1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice; 8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice; Kosher salt; Pepper; 5 garlic cloves, minced; 2 tablespoons tomato paste; 1 tablespoon white miso; One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving; One 28-ounce can whole peeled tomatoes, crushed; 1 thyme sprig; 1/2 teaspoon turbinado sugar; 12 ounces spaghetti; 2 tablespoons chopped parsley

Servings: persons

1/4 cup dried porcini mushrooms
6 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice
1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice
8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice
Kosher salt
Pepper
5 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon white miso
One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
One 28-ounce can whole peeled tomatoes, crushed
1 thyme sprig
1/2 teaspoon turbinado sugar
12 ounces spaghetti
2 tablespoons chopped parsley

1
In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes.
2
Finely chop the porcini, discarding any tough bits.
3
Pour off and reserve 1/2 cup of the soaking liquid.
4
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
5
Add the onion and carrots and cook over moderate heat until light golden, about 8 minutes.
6
Add the eggplant and 2 tablespoons of the oil and cook, stirring occasionally, until softened, 8 minutes.
7
Stir in the cremini, shiitake, chopped porcini and the remaining 2 tablespoons of oil and season with salt and pepper.
8
Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes.
9
Stir in the garlic, tomato paste and miso and cook for 2 minutes.
10
Add the chunk of cheese, the tomatoes and their juices, the thyme, sugar and reserved mushroom soaking liquid and bring to a simmer.
11
Cover and cook over low heat, stirring occasionally, until the sauce is very thick, about 1 hour and 30 minutes.
12
Discard the thyme sprig; season the sauce with salt and pepper.
13
In a pot of salted boiling water, cook the spaghetti until al dente.
14
Drain, reserving 1/4 cup of the pasta water.
15
Add the pasta, pasta water and parsley to the sauce; toss to coat.
16
Serve in bowls, topped with grated cheese.

486

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 18 ingredients. The key ingredients include: 1/4 cup dried porcini mushrooms, 6 tablespoons extra-virgin olive oil, 1 small onion, cut into 1/4-inch dice, 2 medium carrots, peeled and cut into 1/4-inch dice, and more.

Yes, Spaghetti with Mushroom Bolognese falls under the Pasta & Noodles 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.

Spaghetti with Mushroom Bolognese

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