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
- ¼ cup dried porcini mushrooms
- 2 cups hot water
- 1 Tbsp. plus 1 tsp. salt, divided
- 1 lb. rigatoni or ziti
- ¼ 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
- ½ tsp. pepper
- ½ cup dry white wine
- ¼ tsp. ground nutmeg
- 2 cups canned plum tomatoes, puréed
- 1 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- 2 Tbsp. chopped fresh parsley
- ⅓ 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 6–7 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 8–10 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 20–30 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.