Mushroom Bolognese

Photo: John Autry; Styling: Cindy Barr

Yield:

6 servings (serving size: 3/4 cup sauce, about 3/4 cup pasta, about 1 tablespoon cheese, and 2 teaspoons parsley)

Recipe from

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mark Bittman,

October 2010