Mushroom Bolognese
CALORIES: 309
PREP: 10 minutes
COOK: 30 minutes
Ingredients
| 2 tbsp | olive oil |
|---|---|
| 4 cups | mushrooms, quartered |
| 2 | carrots, peeled and diced |
| 2 | celery ribs, diced |
| 1 | yellow onion, diced |
| 3 | garlic cloves, minced |
| 1 tbsp | tomato paste |
| 1 tbsp | soy sauce |
| 1/2 cup | red wine |
| 1 | 28-oz can diced tomatoes |
| 1 cup | mushroom broth |
| 3 sprigs | fresh thyme |
| 1 sprig | fresh rosemary |
| 1 lb | dried spaghetti |
| 2 tbsp | chopped fresh parsley |
Salt and pepper to taste |
Directions
In a large skillet, heat the oil over medium-high heat. Add the mushrooms, carrots, celery, and onion. Cook, stirring occasionally, until the mushrooms release their moisture, about 5 minutes. Stir in the garlic, tomato paste, and soy sauce. Cook, stirring, until the garlic becomes fragrant, about 30 seconds. Stir in the wine, and allow the wine to reduce slightly, about 2 minutes. Stir in the tomatoes, broth, salt and pepper, thyme, and rosemary. Bring the mixture to a boil and reduce the heat to a simmer. Cook, stirring occasionally, until the sauce begins to thicken, about 20 minutes.
Just before serving, cook the pasta in a large pot of salted boiling water according to the package instructions. Stir the pasta into the sauce.
Serve the mushroom bolognese immediately topped with the parsley. Make the mushroom sauce ahead of time and store in the refrigerator for up to 5 days
| Per serving | |
|---|---|
| Calories (kcal) | 309 |
| Total Fat (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 550 |
| Total Carbohydrate (g) | 54 |
| Dietary Fiber (g) | 5 |
| Total Sugars (g) | 7 |
| Added Sugars (g) | 0 |
| Protein (g) | 10 |
| Vitamin D (mg) | 0 |
| Calcium (mg) | 94 |
| Iron (mg) | 3 |
| Potassium (mg) | 319 |
© 2019 Inspired Entertainment Inc. All rights reserved.