Sunday, May 3, 2015

Fungo Bolognese

Fungo Bolognese
(Mushroom Bolognese)
Makes 6 servings

                                                                                Prep time:  10 minutes
                                                                                Pasta Cook time: 10 minutes
                                                                                Sauce Cook time:  43 minutes
                                                                               Total time: 63 minutes


 1 pound pasta of choice, cooked al dente

2 tablespoons extra-virgin olive oil
8 ounces of white and brown mushrooms
3/4 cup yellow onions, cut into ¼-inch dice
1/4 cup carrots, cut into ¼-inch dice
1/4 cup celery, cut into ¼-inch dice
1 tablespoon finely chopped garlic
1/2 cup Chianti wine
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (28-ounce) can whole San Marzano tomatoes, hand crushed
1 cup water
1 teaspoon fresh thyme
1 teaspoon minced fresh rosemary

Pecorino Romano, shaved with a vegetable peeler


prepare the sauce:

1.  In a large, high sided sauté pan, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. 

2.  Add the Chianti and cook until reduced, about 3 minutes. 

3.  Add the tomato paste, salt and freshly ground black pepper, and cook, stirring, for 30 seconds.

4.  Add the tomatoes, tomato sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. 

5.  Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning to taste. 

bring it all together:

Add the cooked pasta  to the sauce over low heat and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.

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