Penne with Mushroom Bolognese
This Mushroom Bolognese Sauce is as good as the classic meat Bolognese sauce and can be a great alternative for those who want a vegetarian version.
Ingredients
- 1 pound (500g) bag penne pasta
- 1 pound (500g) mushrooms , minced
- 1 large onion , chopped
- 2 cloves of garlic
- 2 cans pelati tomatoes
- 2 tbsp olive oil
- 1/2 cup (100ml) white wine
- basil leaves , chopped
- 2 tsp (10g) sugar
- 1 tsp paprika
- salt and pepper to taste
- Parmesan Cheese , grated
Instructions
- In a large saucepan heat oil over medium-high heat. Cook onion and garlic, for about 5 minutes until golden. Add the white wine and allow to evaporate.
- Add the mushrooms and paprika. Puree the tomato cans and add them to the pan along with basil, salt, pepper, and sugar.
- Cover and let it simmer very gently for about 1 -1 1/2 hours, stirring now and then.
- When the sauce is almost ready, in a big pot of salted boiling water, cook pasta al dente. Drain and drizzle with olive oil.
- You can add the penne to the sauce and mix well or serve the sauce over the pasta topped with Parmesan cheese and don't forget to enjoy it with a a glass of red wine. This sauce also goes very well with tagliatelle pasta or potato gnocchi.
Nutrition
Serving: 1 serving out of 5Calories: 429kcalCarbohydrates: 70gProtein: 16.7gFat: 8.7gSaturated Fat: 1.3gCholesterol: 74mgSugar: 9g