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quick, rich, and tasty
mushroom bolognese that goes perfectly with spaghetti, fettuccine, on top of polenta, or in a lasagna.
: Prep your ingredients
. You can do so with a chef's knife or a food processor.
: If you use a food processor,
pulse the veggies
Don't blend continuously, or you'll risk overprocessing the veggies.
Coarsely chop the mushrooms
. You can do so on a cutting board with a chef's knife or a food processor.
If you use a food processor, pulse a few
mushrooms in 3 or 4 batches
. You want a
bay leaves to a skillet
, stir and fry for another 3 minutes or until the tomato paste turns darker.
STEP 7: Mix
until well combined and gently fried.
Transfer the chopped
mushrooms onto the pan
, season with
salt and black pepper
, and cook on
medium-high heat for 20 to 30 minutes.
Keep cooking them until the
water is gone
, and a few minutes passed that. You want a
thick, rich, creamy mushroom sauce.
Cook the pasta
in a large pot of salted boiling water.
Reserve one cup of pasta water,
drain it when al dente, and toss it in the pan with the mushroom ragu.
Sprinkle with freshly
and optionally with
grated parmesan cheese.
It's a healthy yet indulgent Italian dinner idea.
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Garlic & Oil Pasta