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Mushroom Bolognese

Photo: John Autry; Styling: Cindy Barr
Total time 1 hr, 10 mins
Yield 6 servings (serving size: 3/4 cup sauce, about 3/4 cup pasta, about 1 tablespoon cheese, and 2 teaspoons parsley)

Ingredients

  • 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 ounces uncooked whole-wheat spaghetti
  • 1 tablespoon kosher salt
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 344
  • fat 8.6 g
  • satfat 2.9 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 22.1 g
  • carbohydrate 49.6 g
  • fiber 9.6 g
  • cholesterol 34 mg
  • iron 3.5 mg
  • sodium 544 mg
  • calcium 130 mg

How to Make It

  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. 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. 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.

  3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.