11K Views
Farfalle With Mushroom Bolognese Sauce
by
Maxine
(IC: blogger)
4 servings
55 min
If you love meat sauces and mushrooms, look no further. This sauce is ABSOLUTELY delicious but it takes time to prepare. White wine, beef bouillon broth, and a porcini mushroom liquid is simmered and evaporated separately, making a delicious blend of flavors.
This is by far one of my favorite recipes ever. You can make this with bow ties, rigatoni or spaghetti. I paired this with a nice Cabernet Sauvignon, which went well with the sausage and the meat.
Make sure you cook the pasta until al dente. Drain the pasta and mix with the meat sauce. Use extra mushroom liquid or pasta water to loosen the sauce, if needed.
{
"id": "6429644",
"alt": "",
"title": "",
"video_link": "https://www.youtube.com/embed/w3susB8qXt0",
"youtube_video_id": "w3susB8qXt0"
}
{
"width": 634,
"height": 357,
"showRelated": true
}
Farfalle With Mushroom Bolognese Sauce
Recipe details
Ingredients
- 1/2 onion, peeled and chopped
- 2 medium carrots, peeled and finely diced
- 1 stalk celery, finely diced
- 1 pound sweet Italian sausage, remove the casing
- 1 pound ground beef
- 1 cup of dry white wine, like pinot grigio
- 1 cube beef bouillon dissolved in 2 cups of water
- 1 ½ oz dried porcini mushrooms
- 1/3 cup heavy cream
- 1 pound farfalle or rigatoni
- 1 cup grated parmesan cheese
- Salt and pepper, as desired
Instructions
- Heat a skillet on medium heat and add onion, carrots and celery. Sauté for about 5 minutes. Season with salt and pepper. Add the sausage to the pan breaking it into tiny pieces. Brown well. Add the chopped meat after and do the same.
- Pour in the wine and simmer on medium high heat, until the pan is almost dry, then add 1 ½ cups beef bouillon mix and lower heat to medium. Simmer gently, uncovered until bouillon is nearly gone. Meanwhile, chop the rehydrated porcini mushroom into small pieces, reserving the liquid.
- Bring Large pot of water to boil, add salt. Add mushroom liquid to the sauce (about 1 cup) along with porcini mushrooms. Continue to simmer until the sauce is loose but not soupy, about 10 minutes. Add the cream, remove from heat, and cover.
- Cook the pasta until al dente. Drain the pasta and mix with the meat sauce. Use extra mushroom liquid or pasta water to loosen the sauce, if needed.
Tips
- Time to cook the pasta to be ready at the same time as the sauce.
Want more details about this and other recipes? Check out more here!
Published January 4th, 2021 1:46 PM
Comments
Share your thoughts, or ask a question!
Delicious and will make it again. Rehydration of mushrooms left out of the recipe
How much water should I use to re-hydrate the mushrooms?
Sounds delish!