Bolognese Sauce (I) with Shitaki Mushrooms


Today’s recipe is one of my Bolognese sauces and a staple in my kitchen.
My boys love it (without the shitakis, of  course: keep in mind I still don’t do miracles)…
…and who doesn’t love a good bowl of  pasta with a good amount of chunky meat sauce?
There would be riots in my house if I don’t cook this at least twice a month.
Even myself: I’m not a carnivorous at all, and once in a while I found myself craving for this meat sauce.
It’s perfect with pasta and to make meat lasagna too.
Sometimes I freeze it and then defrost it in those days in which I don’t want to cook (and yes, I do have those days too.)
I first published my recipe in Mamás Latinas. For the pictures, I served it with vermicelli al dente and Parmigiano Reggiano. I hope you like it.
Bolognese Sauce with Shitaki Mushrooms | Ingredients for 8 portions
4 Tbs. olive oil
4 garlic cloves, minced
1 large onion, finely chopped
2 pounds of ground beef (the leaner, the better)
1 cup of red or white wine
12 fresh basil leaves, or 2 teaspoons dried basil
1 sprig fresh thyme, or 1teaspoon of dried thyme
1 carrot, finely chopped
2 pounds of crushed tomatoes
1 cup of dried Shitaki mushrooms
Coarse sea salt
Freshly ground black pepper

In a large deep skillet with a lid, put heat oil over medium heat. Sauté the garlic and onion until wilted, about 5 minutes. Add the meat, turn up the heat and cook until cooked through, about 10-12 minutes. Add the wine, reduce the heat and cook until the liquid has reduced by more than half. Add the herbs and the carrots and cook over medium heat for 5 minutes. Add the tomatoes and bring to a boil. Cover and simmer for 1 hour. Add the mushrooms and cook for 5 minutes until they are hydrated. Add salt and pepper to taste.

To print the recipe click here.

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