Mushroom Bolognese with Gemelli Pasta
A blend of button and cremini mushrooms and a little miso make this vegetarian dish hearty enough for the meat-lovers among us…
Yield: 4 to 5 servings
Ingredients
1 pound mushrooms, button, portobello, cremini or any combination, washed and dried
3 Tablespoons olive oil
1 cup diced onions, about 2 small onions
½ cup diced carrot, about 1 fat carrot
1 Tablespoon chopped garlic
⅓ cup red wine
1 ½ cups canned tomato purée
¼ teaspoon hot red pepper flakes
A sprig fresh thyme
2 Tablespoons water
½ teaspoon miso paste, optional
½ to ¾ pound gemelli or cavatelli pasta
Chopped parsley, black olives and Parmigiano-Reggiano cheese as needed
Directions
Chop the mushrooms into ¼-inch pieces. You can do this by hand or in a food processor.
Heat the olive oil over medium heat in a large heavy saucepan. Add the onions, carrot and garlic.
Cook, stirring a few times until the vegetables soften without browning, for about 5 to 7 minutes.
Add the chopped mushrooms. Cook them for 15 to 20 minutes until they soften and the liquid released evaporates.
Stir in the red wine and cook until it evaporates, for about 5 more minutes.
Stir in the tomato purée, red pepper flakes, thyme, water and miso paste, if using. Bring the sauce back to a simmer then cover and let it cook slowly for about 15 minutes. Stir the sauce a few times to keep it from sticking.
Cook the pasta in salted boiling water according to package instructions or your taste.
Toss the cooked pasta with the sauce. Garnish with chopped parsley, black olives and a grating of cheese.
© Priscilla Martel – Living a Flavorful Life.
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