Mushroom Bolognese

Cooking Time: 60 min Preparation Time: 10 min Serves: 4 people
a prepared Mushroom Bolognese meal

14 g dried porcini mushrooms

1 cup boiling water

1 tbsp olive oil

2 1/2 cups chopped onion

3/4 tsp salt, divided

1/2 tsp freshly ground black pepper, divided

220 g ground pork

8 cups finely chopped cremini mushrooms

1 tbsp minced garlic

2 tbsp KOO Tomato Paste

1/2 cup white wine

1 can All Gold Chopped Tomatoes, undrained

1/4 cup milk

280 g Fatti's & Monis Spaghetti

1 tbsp salt

40 g Parmigiano-Reggiano cheese, grated

1/4 cup chopped fresh parsley


  1. Combine porcini mushrooms and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain mushrooms in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

  2. Heat olive oil in a large sauce pan over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook for 10 minutes or until pork is browned, stirring to crumble pork.

  3. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook for 15 minutes or until liquid almost evaporates, stirring occasionally.

  4. Add porcini; cook 1 minute. Add tomato paste; cook for 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 for 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook for 2 minutes.

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