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Smoky Mushroom Bolognese with Burrata & Fried Rosemary

20 INGREDIENTS • 10 STEPS • 2HRS

Smoky Mushroom Bolognese with Burrata & Fried Rosemary

Recipe

5.0

1 rating
Editor's Choice
Editor's Choice
There is something so perfect about the combination of mushrooms and tomato sauce and this classic pairing is what inspired my recipe for this smoky mushroom bolognese.
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There is something so perfect about the combination of mushrooms and tomato sauce and this classic pairing is what inspired my recipe for this smoky mushroom bolognese.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

2HRS

Total Time

$3.13

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
4 Tbsp
Olive Oil
Onion
1
Medium Onion, diced
Carrot
2
Carrots, peeled, diced
Celery
1 stalk
Celery, diced
Garlic
4 cloves
Garlic, chopped
Fresh Thyme Leaves
1 Tbsp
Fresh Thyme Leaves, chopped
Smoked Paprika
1 Tbsp
Smoked Paprika
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
optional
Dried Mushrooms
1/4 cup
Dried Mushrooms
soaked in 1 cup of boiling water for at least 20 minutes
Mushroom
500 g
Mushrooms
Tomato Purée
1 jar
(500 g)
Tomato Purée
Red Wine
240 mL
Red Wine
Soy Sauce
1 Tbsp
Soy Sauce
or Tamari
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
For Serving
Tagliatelle
500 g
Tagliatelle
or Fettuccine Pasta
Fresh Rosemary
4 Tbsp
Fresh Rosemary
Olive Oil
4 Tbsp
Olive Oil
Burrata Cheese
2
Burrata Cheese, room temperature
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
995
Fat
42.5 g
Protein
36.3 g
Carbs
119.0 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Author's Notes

To make a super creamy vegan ricotta: simply combine 8 oz. of vegan cream cheese with 8 oz. of vegan ricotta.

Cooking Instructions

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step 1
Place a large dutch oven over medium heat and add the Olive Oil (4 Tbsp). Next add in the prepared Onion (1), Carrots (2), and Celery (1 stalk). Season with a pinch of Salt (to taste) and cook until slightly golden, about 5-7 minutes.
step 2
Next, finely chop some of the Mushrooms (500 g) and add to your dutch oven in batches. Stir the mushrooms in the pot every now and again. In the time that it takes the first batch to cook, you should have the next batch finely chopped.
step 3
Once all of the mushrooms have been prepped and cooked, add in the Garlic (4 cloves), Fresh Thyme Leaves (1 Tbsp), Smoked Paprika (1 Tbsp), and Crushed Red Pepper Flakes (to taste). Cook for 3 minutes.
step 4
Remove the Dried Mushrooms (1/4 cup) from the hot water. Reserve the soaking water, and finely chop the mushrooms. Add to the pot and increase the heat to medium-high.
step 4 Remove the Dried Mushrooms (1/4 cup) from the hot water. Reserve the soaking water, and finely chop the mushrooms. Add to the pot and increase the heat to medium-high.
step 5
Add in the Red Wine (240 mL) 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 (1 Tbsp), Tomato Purée (1 jar), and reserved wild mushroom soaking water.
step 6
Season with Salt (to taste) and Ground Black Pepper (to taste). 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).
step 7
Check on the sauce throughout the hour, stirring occasionally and simmering it until the sauce is thick and rich. Adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) as necessary and remove from the heat.
step 8
Once your sauce is ready, bring a large pot of water to a boil. Season the water generously with salt, add the Tagliatelle (500 g) and cook according to the package directions.
step 9
While the pasta cooks, fry the rosemary. In a small saucepan, heat the Olive Oil (4 Tbsp) over medium heat. Once the oil is nice and hot, but not smoking, add in the Fresh Rosemary (4 Tbsp) (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.
step 10
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 Cheese (2). Spoon the fried rosemary and olive oil over the burrata and garnish with Salt (to taste).
step 10 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 Cheese (2). Spoon the fried rosemary and olive oil over the burrata and garnish with Salt (to taste).

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