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30- Minute Mushroom Bolognese Pasta Sauce Dish Recipe

Ingredients

How to make it

  • INSTRUCTIONS
  • Pour the oil into a large (12-inch) skillet over and place over medium-high heat. Add the onions and celery. Cook and stir until softened, about 2-3 minutes
  • Add the mushrooms to the pan along with 1 teaspoon salt (this helps bring out the moisture in the mushrooms). Cook 5 minutes, stirring frequently. Turn up the heat to high and cook the until most of the liquid has evaporated from the mushrooms, 1-2 more minutes. Keep your eye on it to make sure it doesn't become too dry!
  • Reduce the heat to medium-high. Stir in the garlic and tomato paste and cook a few seconds, just until the garlic is fragrant. Pour in the wine and let it boil for 1 minute. Add the tomatoes, broth, thyme and 1 teaspoon salt. Stir to combine. Bring to a simmer, then lower the heat to medium and cook 10-12 minutes, until the sauce has reduced and thickened.
  • While the sauce cooks, bring a large pot of water to a boil and add 2 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain.
  • Transfer the pasta to the skillet and add the cheese. Stir the pasta so that it's coated with the sauce, and serve hot.
  • NOTES AND TIPS
  • Use a mixture of mushrooms for an interesting texture. I like to use shiitake, cremini, and baby bellas. Plain button mushrooms are good too!
  • Without the pasta, the sauce will keep for up to a week in the refrigerator and 1 month in the freezer. Cook the pasta while reheating the sauce, adding a little of the pasta water if it’s too thick.

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The Cook

MountainMamas W. Moreland, Virginia

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