Pasta with mushroom Bolognese. 2/11/21

Spaghetti/linguine mix with mushroom Bolognese over Tuscan kale

I like to make my own pasta sauces rather than use one from a jar because then I know exactly what and how much of each ingredient there is. For instance, most jarred sauces have sugar of some sort in them. I do not eat sugar except as it occurs naturally, such as in fruit. So I adapted this recipe from Serious Eats to make my Bolognese sauce. My recipe, which I think is more healthy and delicious,
follows.

Mushroom Bolognese adapted from a recipe by Serious Eats

1 spritz olive oil spray
½ large onion, finely chopped
2 cloves garlic, chopped
1 large carrot, peeled and finely chopped
10 ounces button or cremini mushrooms, chopped
Kosher salt to taste
1 T tomato paste
½ tsp fish sauce (or some soy sauce or instant coffee)
1 heaping tablespoon dried oregano
¼ cup red wine
2 (14.4-ounce) cans diced tomatoes

Directions
Roughly chop mushrooms and then chop in food processor until pieces are about ¼ inch. Set aside. Chop onion into four pieces and then chop in food processor until finely chopped. Set aside. Peel and cut carrot in four pieces and then chop in food processor until finely chopped. Chop or slice garlic.

In a 10-inch heavy-bottomed skillet pan, heat olive oil spray over medium-high heat. Add onion, carrot, and mushrooms. Season to taste with salt. Add oregano. Cook, stirring occasionally, until mushrooms have reduced and their liquids have almost evaporated, about 12 minutes. Add garlic. Sauté briefly. Add tomato paste and *fish sauce. Sauté briefly. Deglaze the pan with red wine. Add tomatoes. Stir to combine. Cook, stirring occasionally, until sauce thickens to desired consistency. Taste and adjust seasonings. Serve with pasta of your choice. Top dress with good olive oil and optional parmesan cheese (omit in vegan preparation.)

NOTES; Using a food processor makes all the chopping much easier. Plus as far as cleaning goes, the food processors is pretty much clean with just a rinse.

*Also, if you are wondering about the oregano and the fish sauce, this dish really needs umami. The dried oregano and plenty of salt are important. If you cannot imagine using fish sauce or you want a vegan dish then try some soy sauce or a little instant coffee. Otherwise the sauce is just too bright and vegetal tasting and lacks the bass note that you really want in a Bolognese sauce.

This entry was posted in American, Healthy tips, Italian, Kitchen tips, Pasta, Recipes, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

1 Response to Pasta with mushroom Bolognese. 2/11/21

  1. Pingback: Linguine with Mushroom Bolognese. 4/12/21 | Omnivore

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