Cooking Instructions
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Step 1
Place a large dutch oven over medium heat and add the
Olive Oil (1/4 cup)
. 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 (5 cups)
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 5
Add in the
Red Wine (1 cup)
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 (1.1 lb)
and cook according to the package directions.
Step 9
While the pasta cooks, fry the rosemary. In a small saucepan, heat the
Olive Oil (1/4 cup)
over medium heat. Once the oil is nice and hot, but not smoking, add in the
Fresh Rosemary (1/4 cup)
(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)
.
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