Porcini Mushroom Spaghetti Bolognese
with Basil & Parmesan
Vegetarians can still get a rich, hearty and satisfying bowl of pasta with this bolognese based on two types of delicious mushrooms. Cook up the chunky, veggie-packed sauce then toss it through perfectly al dente pasta for an Italian feast that will make you cry "Bravo!"
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
dried porcini mushrooms
1 packet
sliced mushrooms
1 unit
brown onion
1 stalk
celery
2 clove
garlic
1 unit
carrot
1 packet
spaghetti
(ContainsGlutenMay be present Egg, Soy)1 sachet
tomato paste
1 box
passata
1 punnet
basil
1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
¾ cup
boiling water
40 g
butter
(ContainsMilk)½ tsp
salt
1 tsp
brown sugar
(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)
Bring a kettle of water to the boil. Bring a large saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (3/4 cup for 2 people / 1 1/2 cups for 4 people) and dried porcini mushrooms. Set aside.
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. When the butter has melted, add the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden and browned, 5-7 minutes. Season with a pinch of salt and pepper. While the mushrooms are cooking, finely chop the brown onion. Finely chop the celery. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).
Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Drain the pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking.
Add a drizzle of olive oil to the mushrooms. Add the onion, carrot and celery and cook until softened, 6-7 minutes. Add the garlic and tomato paste and cook until fragrant, 1 minute. Add the passata, porcini mushrooms (roughly chop any big pieces), the salt, brown sugar and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add the porcini soaking liquid (leave any gritty bits at the bottom of the jug). Reduce the heat to medium and simmer until thickened, 5 minutes.
Pick the basil leaves and finely chop (reserve some for garnish). Add the chopped basil and remaining butter to the sauce and season to taste with salt and pepper. Add the spaghetti and toss to coat. Loosen with a little more reserved pasta water if needed.
Divide the porcini mushroom spaghetti bolognese between plates. Top with the grated Parmesan cheese and reserved basil.