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Malfadine Mushroom Bolognese
Created by: natmc
Ingredients
- 12 oz malfadine pasta
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Cook the malfadine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
- Add the mushrooms, carrot, and celery to the skillet. Cook until the vegetables are tender and the mushrooms have released their liquid, about 5 minutes.
- Pour in the red wine and simmer until it has reduced by half, about 3 minutes.
- Stir in the crushed tomatoes, tomato paste, vegetable broth, oregano, and basil. Season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
- Add the cooked malfadine pasta to the skillet and toss to coat it with the mushroom bolognese sauce.
- Divide the pasta among serving plates and top with freshly grated Parmesan cheese. Serve hot and enjoy!
Malfadine mushroom bolognese is a delectable Italian pasta dish that originated in the Emilia-Romagna region. This hearty and flavorful dish features malfadine pasta, a ribbon-like pasta with rippled edges, paired with a rich and savory mushroom bolognese sauce. Renowned chefs in Bologna, such as Massimo Bottura, have elevated this classic dish, infusing it with their own innovative twists. The key to a perfect malfadine mushroom bolognese lies in the quality of the mushrooms and the slow-cooked bolognese sauce, which typically includes a combination of ground meat, tomatoes, and aromatic herbs. For an alternative method, some chefs incorporate a variety of mushrooms to add depth and complexity to the sauce. Today, the best versions of this dish can be savored in authentic Italian trattorias and fine dining restaurants across Emilia-Romagna.
60 min
4
450 calories
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