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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 8.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.1g
  • Carbohydrate: 49.6g
  • Fiber: 9.6g
  • Cholesterol: 34mg
  • Iron: 3.5mg
  • Sodium: 544mg
  • Calcium: 130mg

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