Pasta with Mushroom Bolognese
If you love mushrooms and want to serve them as a main dish for a weekday meal or a dinner party, this pasta dish is for you.
Serves: 8Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium
- 1⁄4 cup dried porcini mushrooms
- 2 cups hot water
- 1 Tbsp. plus 1 tsp. salt, divided
- 1 lb. rigatoni or ziti
- 1⁄4 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, peeled and minced
- 1 medium carrot, peeled and grated
- 1 stalk celery, minced
- 3 cups chopped button mushrooms
- 2 bay leaves
- 1⁄2 tsp. pepper
- 1⁄2 cup dry white wine
- 1⁄4 tsp. ground nutmeg
- 2 cups canned plum tomatoes, puréed
- 1 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- 2 Tbsp. chopped fresh parsley
- 1⁄3 cup grated Parmesan cheese
- Soak porcini mushrooms in hot water in a small bowl for 10 minutes. Drain and set aside.
- Fill a large pot two-thirds with water, and place it over a medium-high heat. Add 1 tablespoon of the salt and bring the water to a boil. Add the pasta and cook for 6 to 7 minutes or until al dente (follow the package’s cooking times).
- Heat the oil in a large skillet over medium-high heat for 30 seconds. Add the onions, garlic, carrot, celery, button mushrooms, and bay leaves. Cook for 8 to 10 minutes while stirring. Season with the remaining salt and pepper, and reduce the heat to medium. Cook for another 5 minutes or until most of the liquid evaporates.
- Chop the porcini mushrooms and add them to the sauce. Add the wine and nutmeg and cook until most of the liquid evaporates.
- Add the tomatoes and thyme. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and cook for 20 to 30 minutes or until the sauce thickens. Remove the bay leaves and stir in the oregano.
- Drain the pasta and add it to the sauce. Toss to combine the ingredients and coat the pasta. Sprinkle the top with parsley and cheese. Serve immediately.