A hearty vegetarian mushroom Bolognese with baby bella and white button mushrooms, tomatoes, herbs, and fettuccine.
Mushroom Bolognese with Fettuccine
A hearty vegetarian mushroom Bolognese with baby bella and white button mushrooms, tomatoes, herbs, and fettuccine.
Ingredients
- 3 tablespoons olive oil
- 1 cup onions diced
- 1/2 cup carrot diced
- 1/4 cup celery finely chopped
- 4 1/2 teaspoons garlic finely chopped
- 1/4 teaspoon salt
- 2 packages (8 oz each) baby bella mushrooms coarsely chopped
- 2 packages (8 oz each) white button mushrooms coarsely chopped
- 1 can (28 oz) Muir Glen organic crushed tomatoes with basil undrained
- 1 can (15 oz) Muir Glen organic tomato sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon soy sauce
- 12 oz fettuccine uncooked (from 16-oz box)
- 1/2 cup Parmesan cheese shredded, if desired
- 1/4 cup fresh basil leaves thinly sliced, if desired
Instructions
- In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
- In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
- Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
- Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
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Source: Betty Crocker
Category: Uncategorized