Pasta Bolognese
Pasta Bolognese
Ingredients
400g button mushrooms
1 zucchini, roughly chopped
1 brown onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
2 tbs olive oil
2 garlic cloves, crushed
400g beef mince
1 tsp dried oregano
¼ cup tomato sauce
800g can chopped tomatoes
400g large pasta shells (see tip)
Finely grated tasty cheese, to serve
Directions
Place mushrooms and zucchini in a food processor, use pulse button to finely chop. Transfer to a bowl. Repeat with onion, carrot and celery.
Heat olive oil in a large saucepan over medium heat. Add onion, mushroom mixture, and garlic. Cook, stirring 5-8 minutes or until soft.
Add mince, increase heat to medium-high and cook, stirring, for 5 minutes until browned all over. Add oregano and cook a further 3 minutes. Add tomato sauce and tomatoes and bring to a simmer. Season to taste. Reduce heat to low and simmer 30 minutes or until the sauce thickens.
Cook pasta shells in a saucepan of boiling salted water following packet instructions. Drain and set aside.
Combine pasta and sauce, mix well. Scatter with cheeseand serve.
Risoni Fungi
Risoni Fungi
Ingredients
100g porcini mushroom, sliced
1/2 cup olive oil
50g butter, chopped
1 large brown onion, finely diced
2 garlic cloves, crushed
150g Swiss brown mushroom, sliced
150g button mushroom, sliced
150g flat mushroom, sliced
1pkt Risoni pasta
1-2 litres vegetable stock
200g reggiano parmesan, grated
1 cup flat-leaf parsley, finely chopped
Extra virgin olive oil, for serving
Directions
Place porcini into a heatproof bowl and pour enough boiling water to cover them. Set aside to cool. Drain the porcini, reserving the liquid.
Heat oil and butter in large saucepan over medium heat, add onion, garlic-saute for 3-4 minutes until soft, making sure you don’t colour the onion. Add Swiss brown, button and flat mushrooms, cook for 8- 10 minutes or until the mushrooms have collapsed. Add the porcini and cook further 2-3 minutes.
Place another large saucepan of water over high heat and bring to the boil. Add 2 tablespoons of salt to water then the risoni and cook until just under al dente. Drain the pasta and add a little oil to the pasta to stop it from sticking.
Add the pasta to the mushrooms, and gradually add 1 cup of vegetable stock at a time, making sure your stirring constantly, so that stock is absorbed by the pasta. Reduce the heat to a simmer. Once you have added half the chicken stock to the pan, taste the pasta to see if the pasta is cooked. If so, add ¼ cup of the porcini liquid and stir to combine.
Remove from the heat, add parmesan, parsley and season. Spoon into bowls, drizzle with extra virgin olive oil and serve immediately.
Beef & Mushroom Bolognese
Ingredients
Directions
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