Ingredients
- 2 tablespoons extra-virgin olive oil
- 250 g cremini mushrooms, finely diced
- 150 g shiitake mushrooms, finely diced
- 3 sprigs of fresh thyme
- 2 small yellow onions, finely diced
- 2 garlic cloves, minced
- 1 celery stalk or small piece celery root (ca.50 g), finely diced
- 2 medium carrots, finely diced
- 3 tablespoons tomato paste
- 1/2 cup dry red wine (125 ml), preferably one you like to drink
- 1/2 cup vegetable broth (125 ml)
- 1/2 cup water (125 ml)
- Sea salt and freshly ground pepper, to taste
- pinch of chili flakes (optional)
- 1/2 teaspoon apple cider vinegar (unfiltered)
- Generous handful flat-leaf parsley, chopped
- Generous handful fresh basil leaves, slivered
- 400-500 g dry pasta of choice
- Freshly grated parmesan cheese, to serve
Instructions
- Heat the oil in a Dutch oven or large pot or over medium heat. Add the mushrooms and cook, stirring occasionally, for 20 minutes, until the liquid has evaporated.
- Add the sprigs of thyme and cook for 1 minute, until aromatic. Then add the onion, garlic. celery, and carrots and cook, stirring occasionally, until the vegetables have softened, 20 minutes.
- Add the tomato paste, stir well, and cook for another 2 minutes (this helps it develop a more complex flavor).
- Add the wine and cook, scraping any browned bits off the bottom of the pan with a wooden spoon. Cook for 1-2 minutes, then add the broth and water. Season with salt and pepper.
- Increase the heat slightly to bring to a simmer, then cover and reduce heat to medium- low, and cook at a light simmer for another 30 minutes.
- Stir in the vinegar, followed by the parsley and basil.
- Meanwhile cook the pasta, according to the packet instructions, until al dente. Add pasta to the sauce and serve.
- Drain the pasta and add it to pot with the bolognese sauce. Toss until well coated. Serve with a generous sprinkling of parmesan cheese. Enjoy!
Nutrition
Notes
- To keep this recipe vegetarian (or even vegan) choose a vegetarian parmesan cheese or vegan alternative.