Mushroom Bolognese
Author: 
Recipe type: sauce, main dish, mushrooms
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A heartier version of Giada de Laurentiis's recipe.
Ingredients
  • 2 teaspoons olive oil
  • 1 pound (2 8-oz. containers) mushrooms: I used creminis, shitakes and oysters - wiped clean, stems removed and thinly sliced
  • 1 medium red bell pepper, finely chopped
  • ½ cup red onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 1 15-oz. can whole, peeled tomatoes
  • 1 15-oz. can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat 1 teaspoon olive oil in a large skillet over medium heat.
  2. When the oil is hot, add the onion and red bell pepper and cook until tender, about 5-8 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Remove peppers and onion from pan and transfer to a bowl and set aside
  5. Add the remaining teaspoon olive oil, then add the mushrooms and cook until softened and tender - 5-10 minutes.
  6. When the mushrooms have reduced in size and most of the water has evaporated, add the peppers and onions back to the pan.
  7. Add the tomato paste, whole tomatoes and crushed tomatoes to pan and stir well.
  8. Add dried oregano, thyme, salt and pepper and stir well.
  9. Cover and let simmer for 20 minutes, or until thickened.
  10. Serve over pasta of choice and enjoy.
Recipe by Not A Leaf at http://notaleaf.com/mushroom-bolognese/