Ingredients
Units
Scale
- 4 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled & diced
- 1 celery stalk, diced
- 4 cloves of garlic, chopped
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp smoked paprika
- red chili flakes to taste, optional
- 20g dried wild mushrooms, reconstituted in 1 cup of boiling water
- 500g (1 lb) fresh mushrooms, finely diced
- 1 jar (500g) Pomi Organic Strained Tomatoes
- 1 cup red wine
- 1 tbsp soy sauce (*tamari or coconut aminos can be substituted)
- Salt & pepper to taste
FOR SERVING:
- 500g dried tagliatelle or fettuccine pasta
- 4 tbsp fresh rosemary leaves
- 4 tbsp olive oil
- (2-3) burrata balls, at room temperature (*or substitute with vegan ricotta for a dairy-free
- option – see note below)
- flaky salt to taste
Instructions
- Place a large dutch oven over medium heat and add the olive oil. Next add in the prepared
- onion, carrots & celery. Season with a pinch of salt & cook until slightly golden, about 5-7
- minutes.
- • Next, prepare & add the mushrooms to your dutch oven in batches. While the first batch
- cooks, finely dice the next batch of mushrooms, taking a moment to stir the mushrooms in
- the pot every now and again. In the time that it takes the first batch to cook, you will be
- ready to add the next batch. Once all of the mushrooms have been prepped and cooked,
- add in the garlic, thyme, smoked paprika & chili flakes (if using). Cook for 3 minutes.
- • Remove the reconstituted wild mushrooms from the hot water, reserving the soaking water,
- and finely chop the wild mushrooms. Add the chopped wild mushrooms to the pot and
- increase the heat to medium high. Add in the red wine and deglaze all of the caramelized
- crust from the bottom of the dutch oven. Once the wine had almost evaporated, add in the
- soy sauce, strained tomatoes, and reserved wild mushroom soaking water.
- • Season with salt & pepper. Move the dutch oven to your smallest burner, cover, leaving a
- small gap between the lid and the pot. Reduce the heat all the way down to low and let the
- sauce barely simmer for at least 1 hour (the longer it cooks the better the flavor will be)
- Check in on the sauce throughout the hour, stirring occasionally & simmering it until the
- sauce is thick and rich. Adjust the seasoning with salt & pepper as necessary and remove
- from the heat.
- • Once your sauce is ready, bring a large pot of water to a boil. Season the water generously
- with salt, add the pasta and cook according to the package directions.
- • While the pasta cooks, fry the rosemary. In a small saucepan, heat the olive oil over medium
- heat. Once the oil is nice and hot, but not smoking, add in the fried rosemary (it should
- sizzle the moment it hits the oil). Remove the pan from the heat, swirl the rosemary around
- in the oil & reserve for garnish.
- • Drain the pasta, reserving 1/2 cup of the pasta cooking water. Add pasta water to the
- bolognese to just loosen it up a bit. Divide pasta between your plates, spoon bolognese
- over pasta, and top each plate with a split ball of burrata. Spoon the fried rosemary & olive
- oil over the burrata & garnish with flaky salt.
Notes
*To make a super creamy vegan ricotta: simply combine 8 oz. of vegan cream cheese with 8 oz. of vegan ricotta
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Pasta
- Cuisine: Italian
