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Pasta Bolognese

Pasta | June 23, 2014 | By

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Ingredients:

3 carrots, peeled and chopped

1 onion, peeled and chopped

1 red bell pepper, seeded and chopped

2 garlic cloves

1/4 cup olive oil

2 teaspoons chopped fresh thyme leaves

1 teaspoon chopped fresh oregano leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped

2 tablespoons tomato paste

1/2 cup red wine

1/2 cup Parmesan cheese

1 pound spagettini  pasta

1/4 cup Parmesan for serve

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Directions:

Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Add the  fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the  red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add  parmesan cheese and stir just until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

Comments

  1. Leave a Reply

    alifemoment
    June 23, 2014

    It looks delicious, nice recipe, generally I like stir the pasta with the sauce in the pan 2 minutes before putting it in the plate, I will try this lovely recipe !!! 🙂

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Georgia Bitay