faux foodie

White mushroom bolognese 
January 24, 2017, 5:49 pm
Filed under: Uncategorized

Adapted from the NYT. Next time going to try only mushrooms to Lighten the dish further. 


 Extra virgin olive oil½ sweet onion, peeled and finely chopped

2 medium carrots, peeled and finely chopped

1 stalk celery, finely chopped

 Sea salt

Italian seasoning to taste

 Freshly ground black pepper

1 pound chopped mushrooms 

1 pound ground beef (not lean)

1 ½ cups dry Italian white wine

1 cube beef bouillon dissolved in 2 cups simmering water

⅓ cup heavy cream

1 pound rigatoni

¾ cup freshly grated Parmigiano-Reggiano cheese


Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper and Italian sausage seasoning. Add the mushrooms and then the beef to the pan, breaking it into walnut-size pieces, and brown well.

Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. 

Bring a pot of water to boil for pasta. On the bolognese, taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.