Wild Mushroom Bolognese (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 pound grilled assorted wild mushrooms, such as shiitake, oyster, and portobello, cut into 1/2-inch dice |
3/4 cup chopped yellow onions |
1/4 cup chopped carrots |
1/4 cup chopped celery |
1 tablespoon chopped garlic |
1/2 cup madeira |
2 tablespoons tomato paste |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 (28-ounce) can whole tomatoes |
1 (15-ounce) can tomato sauce |
1 cup water |
1 teaspoon fresh thyme |
1 teaspoon minced fresh rosemary |
1 pound pasta rags, cooked al dente |
pecorino romano, shaved with a vegetable peeler |
Directions:
1. In a medium pot, heat the oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. Add the Madiera and cook until reduced, 3 minutes. Add the tomato paste, salt and pepper, and cook, stirring, for 30 seconds. Add the tomatoes, sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning, to taste. Add the pasta and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.
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