Mushroom Bolognese

1. 1

   Soften the Vegetables

   Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and carrots with a pinch of salt and cook, stirring, until soft, 6-8 minutes.

   • Olive Oil2 tbsp
   • Carrots×2
   • Salt
2. 2

   Brown the Mushrooms

   Add the mushrooms and cook, stirring occasionally, until their liquid has evaporated and they are deeply browned, 8-10 minutes. Stir in the garlic and tomato paste and cook 1-2 minutes more.

   • Mushrooms500 g
   • Garlic3 cloves
   • Tomato Paste2 tbsp
3. 3

   Deglaze

   Pour in the red wine, if using, scraping up any browned bits, and simmer until mostly evaporated, 2-3 minutes.

   • Red Wine½ cup
4. 4

   Simmer the Sauce

   Add the crushed tomatoes and thyme sprigs. Bring to a simmer, then reduce the heat to low and cook, stirring now and then, for 20-25 minutes, until thick and rich. Remove the thyme stems and season with salt and pepper.

   • Crushed Tomatoes1 can
   • Thyme2 sprigs
   • Salt
5. 5

   Cook the Pasta

   Meanwhile, cook the spaghetti in well-salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.

   • Spaghetti400 g
6. 6

   Combine and Serve

   Toss the pasta with the sauce, loosening with a splash of pasta water as needed. Serve topped with torn basil and grated Parmesan, if using.

   • Basil¼ cup
   • Parmesan

Notion ID: 13