Mushroom Bolognese
Ingredients
- 1 box rotini pasta- gluten free
- 3 tbsp butter
- 3 tbsp flour Gluten Free if desired
- 8 oz Italian Cheese Blend can be found at whole foods or any other grocery store.
- 2 cups sliced crimini and portobello mushrooms
- 28 oz can of crushed tomatoes
- 1 tbsp oregano
- 1 bay leaf
- 1 whole onion- chopped
- 2 cloves garlic- chopped
- 1 carrot- finely chopped
- 1 celery stalk- finely chopped
- 1/4 cup red wine
- olive oil for drizzling
- salt/pepper for taste
- shredded parmesan cheese the amount is preference
Instructions
- Start by cooking the cheese sauce. In a small pot over medium heat add butter and flour. Allow the mixture to cook for about 5 minutes until a nice and golden color is achieved. Pour the milk into the flour mixture (roux) and bring to a boil. When mixture boils and a thick consistency is achieved add the Italian cheese blend. Make sure to stir continuously to get rid of any lumps and to keep the cheese from burning. When cheese has completely melted and sauce is smooth, reduce heat to low in order to keep the sauce warm. Season the sauce with salt. Note: always taste the sauce as you go to ensure the right flavor has been achieved.
- Place a medium pan over medium heat and drizzle the bottom with olive oil. Add chopped onion and saute until the onion is translucent. Add garlic and saute for another minute before adding the carrot and celery. Let the vegetables cook until soft. Next, add the mushrooms to the pan and stir the mixture to combine all of the ingredients. Season the mushroom mixture with salt, pepper, and oregano. Deglaze the pan with red wine. When wine reduces in half add crushed tomatoes and bay leaf. Bring the sauce to a boil and then reduce heat to medium/low and let simmer.
- While sauce is cooking bring a medium pot of water to a boil. Drizzle a little olive oil in the pot to keep the pasta from sticking. When water starts to boil add your pasta. Cook pasta until al dente. When Rotini is done cooking use a metal measuring cup to scoop out about 1/4 cup of pasta water. Drain the pasta into a colander and then pour the pasta back into the same pot that it was cooked in.
- Pour the cheese sauce over the noodles and stir to combine. Add a touch of pasta water to the mixture and stir again. Place the rotini in a serving platter. Next, taste the bolognese sauce to see if it needs seasoning. Season with salt and pepper accordingly. Pour some of the Bolognese sauce over top of the rotini mixture. Sprinkle the dish with grated parmesan cheese for added flavor. Enjoy!