so if you couldn’t tell, i’ve been on an italian kick lately. and happily for me, cooking light’s october issue had a lovely recipe for mushroom bolognese. rich, meaty, and actually packed full of veggies and nutrients, this was a perfect fall day kind of recipe.
Mushroom Bolognese from Cooking Light
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon olive oil
- 2 1/2 cups chopped onion
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 pound ground pork
- 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 (14-ounce) can whole peeled tomatoes, undrained
- 1/4 cup whole milk
- 10 ounce uncooked whole-wheat spaghetti
- 1 tablespoon kosher salt
- 1 1/2 ounces Parmigiano-Reggiano cheese, grated
- 1/4 cup chopped fresh parsley
1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.
2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork.
3.Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
4.Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.
5. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.