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Wild Mushroom Bolognese Recipe with Hand-Cut Pasta

In this article, learn how to make a rich and delicious Wild Mushroom Bolognese with Hand-Cut Pasta. The recipe requires a bit of preparation work, but the result is worth the effort. This pasta is perfect for entertaining and can be made a day ahead and reheated before serving. The recipe can be adjusted to use any kind of mushroom and can be made with or without bacon.

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How To Make Wild Mushroom Bolognese with Hand-Cut Pasta

Preparing the Ingredients

The first step is to prepare the ingredients. To make the Bolognese sauce, you will need to chop two cups of onion and three carrots into smaller pieces. You will also need to mince six cloves of garlic. The main ingredient for the sauce is the mushrooms. The recipe calls for 12 ounces of Portobello mushrooms, which should be cleaned and the gills removed using a spoon. You will also need eight ounces of cremini or oyster mushrooms, or any kind of mushroom you prefer.

Chop the mushrooms into small pieces, and remove most of the stem from the Portobello mushroom. Four slices of bacon can be added to the recipe for an extra savory flavor, but this is optional.

Cooking the Sauce

Start by heating two tablespoons of olive oil in a pot or Dutch oven. Once the oil is hot, add the chopped bacon and cook until crispy. Remove the bacon from the pot and add the onion and carrot. Mix well and stir frequently. Add a teaspoon of salt and half a teaspoon of freshly cracked black pepper, and mix well.

Add the minced garlic to the pot and stir well. Add the chopped mushrooms and mix everything together. Add another teaspoon of salt and half a teaspoon of freshly cracked black pepper. Cook on medium heat, stirring often, until the mushrooms release their water and start to brown.

Making the Pasta

While the sauce is cooking, make the hand-cut pasta. John Kanell has a separate video on how to make pasta from scratch. Alternatively, use Papa Del pasta from the grocery store.

Final Steps

Once the pasta is cooked, add it to the pot with the Bolognese sauce. Mix everything well and let it cook for a few minutes until the pasta is coated with the sauce. Serve the pasta hot, garnished with some fresh herbs and grated Parmesan cheese.

Tips and Variations

This recipe is very versatile and can be adjusted to suit different tastes. You can use any kind of mushroom you like, and you can skip the bacon if you prefer. The recipe can also be made a day ahead and reheated before serving, which makes it perfect for entertaining.

To give the recipe some extra flavor, try adding some red pepper flakes or a splash of balsamic vinegar to the sauce. You can also experiment with different herbs, such as thyme or rosemary, to add some depth to the flavor.

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Required Equipment

To make this recipe, you will need a pot or Dutch oven, a cutting board, a sharp knife, a spoon to remove the gills from the mushrooms, and a colander to drain the pasta. If you are making the pasta from scratch, you will also need a pasta roller and a knife or pasta cutter.

Conclusion

Wild Mushroom Bolognese with Hand-Cut Pasta is a delicious and hearty pasta dish that is perfect for entertaining or for a cozy dinner at home. The recipe is easy to customize and can be adjusted to suit different tastes. With some simple preparation work and the right equipment, you can make this recipe in no time and impress your guests with a flavorful and satisfying meal.

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Wild Mushroom Bolognese Recipe with Hand-Cut Pasta


  • Author: Howard Land
  • Total Time: 1 hour 15 minutes

Description

Learn how to make a delicious Wild Mushroom Bolognese with Hand-Cut Pasta that is perfect for entertaining or a cozy dinner at home. This recipe can be customized to suit different tastes and is easy to make with some simple preparation work and the right equipment.


Ingredients

Scale
  • 2 cups of onion
  • 3 carrots
  • 6 cloves of garlic
  • 12 ounces of Portobello mushrooms
  • 8 ounces of cremini or oyster mushrooms
  • 4 slices of bacon (optional)
  • 2 tablespoons of olive oil
  • Salt
  • Freshly cracked black pepper
  • Hand-cut pasta or Papa Del pasta from the grocery store
  • Fresh herbs and grated Parmesan cheese for garnish

Instructions

  1. Prepare the ingredients by chopping the onion and carrots into smaller pieces and mincing the garlic. Clean the Portobello mushrooms and remove the gills using a spoon. Chop the mushrooms into small pieces and remove most of the stem from the Portobello mushrooms. If using bacon, chop it into small pieces.
  2. Heat two tablespoons of olive oil in a pot or Dutch oven. Once the oil is hot, add the chopped bacon and cook until crispy. Remove the bacon from the pot and add the onion and carrot. Mix well and stir frequently. Add a teaspoon of salt and half a teaspoon of freshly cracked black pepper, and mix well.
  3. Add the minced garlic to the pot and stir well. Add the chopped mushrooms and mix everything together. Add another teaspoon of salt and half a teaspoon of freshly cracked black pepper. Cook on medium heat, stirring often, until the mushrooms release their water and start to brown.
  4. While the sauce is cooking, make the hand-cut pasta or cook the Papa Del pasta according to the package instructions.
  5. Once the pasta is cooked, add it to the pot with the Bolognese sauce. Mix everything well and let it cook for a few minutes until the pasta is coated with the sauce.
  6. Serve the pasta hot, garnished with some fresh herbs and grated Parmesan cheese.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

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