Name: Mushroom Bolognese
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 null onion (diced); 2 null carrots (medium sized, peeled and diced); 1 null celery stalk (diced); 3 cloves garlic (chopped); 1 tbsp thyme leaves (roughly chopped); 10 g dried wild mushrooms (reconstituted in 2.5 tbsp boiling water); 500 g mushrooms (diced); 1 tbsp tomato paste; 1 cup red wine; 2 tbsp soy sauce (gluten-free variety if needed); 400 g chopped italian tomatoes (can of); null null salt and pepper (to taste); 400 g dried spaghetti; null null nutritional yeast (for topping (optional))

Instructions

Show units in method

1

Heat the olive oil (2 tbsp) in a large frying pan over medium heat. Add the onion (1), carrots (2), and stalk (1 celery). Season with [salt] and cook until slightly golden.
2

Add the mushrooms (500 g) to the pan in batches and cook until browned. Stir in the garlic (3 cloves) and thyme leaves (1 tbsp), cooking for 2 minutes until fragrant.
3

Remove the reconstituted dried wild mushrooms (10 g) from their soaking water (reserve liquid). Roughly chop the wild mushrooms and add them to the pan along with the tomato paste (1 tbsp). Increase heat to medium-high. Pour in the red wine (1 cup), reserved mushroom soaking liquid, and soy sauce (2 tbsp). Cook until the wine has nearly evaporated. Add the chopped italian tomatoes (400 g) and season with [salt].
4

Reduce heat to low, cover the pan, and simmer the sauce for 30 minutes, stirring occasionally, until thick and rich. Adjust [salt and pepper] to taste. Remove from heat.
5

Meanwhile, bring a large saucepan of water to a boil and season generously with [salt]. Add the dried spaghetti (400 g) and cook according to package directions. Drain, reserving pasta water (0.25 cup). Return spaghetti to the saucepan, add the mushroom bolognese and reserved pasta water (0.25 cup). Toss to combine. Divide among 4 bowls and serve, topped with [nutritional yeast] (optional).