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–+ servings
Mushroom Bolognese

Mushroom Bolognese

This simple sauce is such a great midweek comfort meal for the whole family to enjoy. Just put on two pots of water for the high and low protein pasta. I recommend Aproten spaghetti, but use what you prefer. Make sure the water is at a full boil and you have salted the water before adding the pasta. Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the thick sauce evenly into the noodles, as will adding an extra tablespoon of butter along with the sauce. The sausage seasoning adds a wonderful flavor to Italian meals. I buy mine from Penzey’s. Serve with a simple salad and some low protein garlic bread.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 c
Course: Dinner, Entrees, Sauces
Calories: 117.5
Ingredients Method Nutrition Notes

Nutrition

Serving: 0.5gCalories: 117.5kcalProtein: 2.607gPhe: 114.5mgPKU Exchanges: 7.63exch

Ingredients
  

  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 3 tablespoons Onions minced
  • 1/4 cup Carrot (1/2), minced
  • 1/4 cup Celery (1/2 stalk) minced
  • 3 Garlic chopped
  • 1/2 teaspoon Oregano, ground
  • 1/4 teaspoon Penzey's Italian Sausage Seasoning*
  • 1/4 teaspoon Crushed red pepper flakes
  • 3 1/4 cups Cremini (14) or Portobello (4) Mushrooms minced
  • 1/2 cup Red wine
  • 3 1/8 cups Canned diced tomatoes (28 oz), preferably San Marzano
  • 1 teaspoon Salt
  • 1/4 cup Fresh Basil cut into strips

Method
 

  1. Heat butter and olive oil in a medium sized skillet over medium heat. Add onion, carrot, and celery and saute until softened but not browned, about 6 minutes. Add garlic, oregano, sausage seasoning and crushed red pepper; cook until fragrant about 30 seconds.
  2. Increase heat to medium-high; add the mushrooms. Cook until liquid is released and the mushrooms start to brown, about 8 minutes. Reduce heat to medium. Add red wine and deglaze the pan (scrape up all of the browned bits - that is where the flavor is). Simmer until the wine evaporates, about 10 minutes. Add the tomatoes and their juices and bring to a simmer. Reduce heat to low, and simmer for 30 minutes. Remove from heat, add salt and pepper to taste and fresh basil.
  3. Meanwhile, bring two large pots with 4 quarts water to boil. Add 1 tablespoon salt to each pot and the spaghettis. Cook until just shy of al dente, about 6 minutes. Drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to the pot. Add sauce to both pastas. Toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Serve immediately.

Notes

If you cannot get Penzey's Italian Sausage Seasoning, you can make your own. Mix 1 tablespoon salt, 1 tsp dry toasted and pulverized fennel seed, 1 tsp ground black pepper and 1 tsp salt.
Reader Q&A:
Q: How or would this recipie freeze ok if I made a double recipi A: Yes -- it freezes great.
Q: Can you link to where I can find Penzey's Italian Sausage Seasoning (or a similar product you recommend)? I'm having the hardest time finding it. Thank you for all you do! You are SO appreciated! A: If you look at the notes, there is a substitute.

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