Ingredients
- 1.5 Cup Tomato Sauce, 12 ounce, Prego Farmers' Market® Tomato & Basil Sauce
- 1/2 Cup Red Wine
- 3 tbsp Olive Oil
- 450 Grams Mushrooms, 8 ounce whole crimini and 8 ounce white button mushrooms, small diced
- 28 Grams Mushrooms, 1 ounce, dried mushrooms, soaked in boiling water, drained and water reserved
- 5-6 Thyme, sprigs, or 1/2 tsp dried
- 1/2 tsp Oregano
- 2 Garlic, cloves, minced
- 1/2 Cup Yellow Onion, 1 medium onion, small diced
- 1/3 Cup Carrots, 2 medium carrots, small diced
- 1/3 Cup Celery, 1-2 stlak, small diced
- 1/4 tsp Chili Flakes, optional
- 1/2 Cup Parmesan Cheese, grated
- 1 Bunch Parsley, fresh leaves, small chopped
- Salt and Black Pepper, adjust per taste
- 1 lbs Pasta, fettuccine or spaghetti
- 1 tsp Salt
Directions
- 1Add dried mushrooms to boiling 1.5 cup water and set aside. Small dice crimini and white mushrooms and set aside.
- 2In a wide pan, heat olive oil. Add minced garlic, diced onion, carrots and celery with thyme and oregano. Saute for 5-6 minutes or until veggies are soft but not brown.
- 3Drain and reserve water from soaking mushrooms. Rough chop them, add to pot with diced fresh mushrooms. Season with generous pinch or 2 of salt and black pepper. Saute until mushrooms are cooked and reduced in volume. About 6-7 minutes.
- 4 Add marinara sauce, red wine, reserved soaking liquid and bring to boil. Reduce heat and simmer for 6-8 minutes or until alcohol from wine has evaporated and sauce has reduced by 1/4-/1/3 of original volume. Fish out sprigs of thyme. Taste and adjust salt and black pepper. Add in half of parmesan cheese and mix in.
- 5While sauce is cooking, bring pot of water to rolling boil. Season with salt and add fettuccine pasta. Cook as per package directions.
- 6Add pasta to the bolognese with remaining cheese and coat well in sauce. Sprinkle fresh parsley and serve while still hot. Enjoy!
Estimated Time
Preparation: 10 minutes
Cooking: 20 minutes
Original Recipe Source:
https://www.chefdehome.com/recipes/450/mushroom-bolognese#recipecard