Mushroom bolognaise with spaghetti

Mushroom bolognaise with spaghetti


Mushroom bolognaise with spaghetti

The ingredient of Mushroom bolognaise with spaghetti

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, beaten
  4. 500g cup mushrooms, finely chopped
  5. 1/four cup (70g) tomato paste
  6. half of cup (125ml) crimson wine
  7. 1/4 cup (60ml) vegetable inventory
  8. 2 x 400g cans diced tomatoes
  9. 400g spaghetti
  10. Flat-leaf parsley leaves, to serve
  11. Basil leaves, to serve
  12. Shaved parmesan, to serve

The instruction how to make Mushroom bolognaise with spaghetti

  1. Heat oil in a huge deep frying pan over high warmness. Cook onion and garlic, stirring for 3 minutes or till onion is soft. Add mushroom. Cook for five-6 mins or until browned. Stir in the tomato paste. Add the purple wine and stock. Bring to the boil. Cook for 2-3 mins or until liquid is decreased by half.
  2. Add the tomato to the pan. Season. Reduce warmth to low. Simmer for 25 mins or until sauce thickens
  3. Meanwhile, cook pasta in a saucepan of boiling water following packet directions. Drain. Cover to hold warm.
  4. Divide pasta and mushroom bolognaise amongst serving bowls. Sprinkle with parsley, basil and parmesan.

Nutritions of Mushroom bolognaise with spaghetti



You may also like