Pasta with Mushroom Bolognese
Servings
2Serving size
about 1 1/2 cups sauce with 2 ounces pastaThis recipe can be multiplied and keeps well for up to 3 days in the refrigerator.
Ingredients
| 2 Tbsp. Olive oil |
| 1 medium White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 2 clove Garlic, raw (minced) |
| 24 ounces Crimini mushrooms (sliced) |
| 3 Tbsp. No salt added tomato paste |
| 2 cup Water |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Dried tarragon |
| 1/8 tsp., leaves Dried thyme |
| 2 leaf Bay leaves |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp. Dried or rubbed sage |
| 3 quart Water |
| 4 ounce Whole Wheat Fettuccine |
Instructions
Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the sliced mushrooms.
Cook until the mushrooms are well browned, then add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano and sage.
Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened.
When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Sauce Bolognese is the most popular dish in England. There are estimates that the average Briton eats pasta with Bolognese every week. Most of this is from a bottle, however. This is one of the easiest fresh sauces to make and so delicious. Start to finish it takes only about 20 minutes of cooking time for a fresh delicious sauce – that’s almost as fast as opening the bottle and heating it up.