Mushroom Bolognese

photo courtesy: theitaliandishblog.com

I made this last week and it was a hit with all three of us. Very earthy tasting. The original recipe called for dried porcini mushrooms, but I did not have those, and did not want to go out and buy them, so we just used baby bellas, and it worked out just swell. We love our spaghetti sauce, but it was nice to have a different red pasta sauce for a change, and we'll use this one again.

Mushroom Bolognese

2 tbsp safflower oil

1 large carrot, peeled and diced

2 medium celery ribs, diced

1/2 medium yellow onion, diced

s&p

3 garlic cloves, grated or minced

3/4 c red wine (i use cooking wine)

1 lb baby bella mushrooms, chopped

1 1/2 c chicken, vegetable, or beef stock

1 15-oz can whole tomatoes, crushed

1 15-oz can tomato sauce

1 tsp sugar (it called for 2, but i don't like my pasta sauces sweet, and i'm not even sure you need the 1 tsp)

2 tsp dried oregano

1 tsp dried thyme

1 lb pasta, cooked al dente

Saute onion, carrot, and celery in a large pot in the oil with a big pinch of salt, and some pepper. Let cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. 

Increase heat and add the wine. Cook for 5 minutes, making sure it is simmering. Add the mushrooms.

Add remaining ingredients, simmer uncovered for an hour, or until the sauce has reduced down and thickened to your liking. 

Pour over cooked pasta, and viola!

Bon Appetite!