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Comforting Spaghetti Bolognese with Mushrooms

Comforting Spaghetti Bolognese with Mushrooms

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Stray from the traditional and add mushrooms to spaghetti bolognese for additional umami flavor.

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This Spaghetti Bolognese was one of my mother’s signature dishes that I learned to make at a very young age. However, over the years I made minor changes to her original recipe, which happens to be the classic Spaghetti Bolognese recipe that you would find in an Italian cookbook. Two of those changes were (1) I omitted the bacon because I do not have access to the kind of bacon I like on the island, and (2) I added mushrooms because I like the umami flavor that they give to the final dish. Also, I love how nutritious and hearty they are. However, if you are a stickler for the traditional Spaghetti Bolognese, you are more than welcome to add bacon and take out the mushrooms out of this recipe.

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On a final note, do yourself a favor, and open a bottle of Italian red wine (such as Chianti) to serve with this classic. I think, it truly completes the dish and adds an additional depth of flavor.

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See Also

 

Aysegül Sanford
Course Main
Cuisine Italian-Inspired
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large or 2 small onion, chopped
  • 1 green chili chopped
  • 1 14 ounces can of diced tomatoes
  • 2 tablespoons tomato paste
  • 1- pound ground beef 90-10%
  • 8 ounces white button or baby bella mushrooms, cleaned and sliced
  • 3 cloves of garlic minced
  • 1 bunch thyme tied in a bundle
  • 1 bay leaf
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup red wine
  • 1 cup chicken stock
  • ½ cup fresh basil roughly chopped
  • Parmesan cheese
  • 1 pound 16 oz. dried spaghetti or linguini

Instructions
 

  • Heat olive oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion and chili pepper. Cook until wilted, 8-10 minutes.
  • Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
  • Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently, until it is browned, 7-8 minutes.
  • Stir in the mushrooms and cook for 5 more minutes.
  • Add the garlic, bundle thyme, salt, pepper, bay leaf, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
  • Reduce the heat to medium-low, put the lid on, and let it to cook for 20-25 minutes, making sure to stir occasionally.
  • Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package.
  • Once the spaghetti is ready, drain it in a colander.
  • Discard the thyme bundle and the bay leaf from the Bolognese sauce.
  • Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
  • Stir in the fresh basil and top it off with grated Parmesan cheese.

 

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