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
- 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.
- 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.
- 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.
- While the sauce is cooking, make the hand-cut pasta or cook the Papa Del pasta according to the package instructions.
- 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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes