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My adventure's in feeding my family

Mushroom Bolognese October 8, 2011

Filed under: My Recipes — kariryerson @ 9:01 am

I made this delicious pasta sauce in my hotel one week. The hubs is not a fan of mushrooms so I have to eat them while I am on the road each week. This is not a quick cooking meal but it is well worth the time it takes to make.

 

Ingredients:

  • 3oz pancetta, chopped
  • Olive oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 1/2 tbsp chopped garlic
  • 8oz sliced button mushrooms
  • 6oz baby portabello mushrooms, sliced
  • 1oz dried shiitake mushrooms
  • 1oz dried chanterelle mushrooms
  • 28oz can crushed tomatos
  • 15oz can beef broth
  • 1 cup red wine
  • 1 tbsp dried oregano
  • 2 tsp dried thyme
  • 2 dried bay leaves
  • 2 tsp sugar
  • Salt
  • Pepper

Directions:

In a deep pan over medium heat, add pancetta and olive oil. Stir often until pancetta just starts to brown. Add in onion, celery, carrot and garlic. Saute until soft.

Meanwhile, heat a large bowl with 3 cups of water until boiling. Add in dried mushroom and allow to sit for 5 minutes. Drain and reserve one cup of the liquid.

Add fresh mushroom to the pan and saute until they start to release their liquid. Chopped partially re-hydrated mushrooms and add them to the pan. Saute for 5 minutes.

Add in reserved water, beef broth, red wine and mushrooms. Bring to a boil.

Season with oregano, thyme, bay leaves, sugar, salt and pepper. Reduce heat to a simmer and cook for another 1.5-2 hours until the sauce has thickened. Serve with a thick noodle.

 

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