Spaghetti with Mushroom Bolognese
Food and Wine Magazine, Mar 2016, p.86
A bolognese is a sauce made of ground beef, tomato, onion and herbs, typically served with pasta. So really, this shouldn't be called a bolognese! Regardless, it was surprisingly delicious (and healthy) and didn't take hours to make. Most bologneses take 3-5 hours, including prep and simmer time.
The sauce does require 1 hour and 30 min to simmer, so this isn't a quick weekday dinner. It took me about 30 min to prep everything.
The flavor was so good, I didn't miss the meat at all. Also, the white miso was an interesting addition; it and the Parmigiano-Reggiano chunk added a nice umami flavor/dimension to the sauce.
Ingredients: spaghetti, dried porcini mushrooms, cremini mushrooms, shitake mushrooms, small onion, carrots, baby eggplant, garlic, tomato paste, 28 oz can of whole peeled tomatoes, white miso, a chunk of Parmigiano-Reggiano cheese, thyme, turbinado sugar, parsley, extra-virgin olive oil, Kosher salt, pepper
Tips/What I Did:
- Used bucatini pasta instead of spaghetti
- Used a mix of mushrooms
- Used 4 carrots instead of 2
- Used 2 thyme sprigs instead of 1
- Added red pepper flakes
- Left out the baby eggplant
- Left out the dried porcini
- Next time: could add ground meat or sausage