30-min Mushroom Bolognese for weeknight dinner

Ingredients

• 2 tablespoons Olive Oil (extra-virgin, for sautéing)
• 1 medium Onion (peeled and coarsely chopped)
• 2 stalks Celery Stalks (coarsely chopped)
• 1 medium Carrot (peeled and coarsely chopped)
• 2 tablespoons Tomato Paste (concentrated, adds depth)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh Rosemary (finely chopped; optional dried rosemary (½ tsp))
• 1 piece Bay Leaf (whole, remove before serving)
• 500 grams Mushrooms (mixed varieties (cremini, button, shiitake), coarsely chopped)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 400 grams Dry Pasta (e.g., Pappardelle or Rigatoni) (about 14 oz, cooked al dente)
• 2 tablespoons Parmesan Cheese (freshly grated; can use dairy‑free Parmesan alternative)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Prep the Aromatics

   Using a food processor, pulse the onion, celery, and carrot until coarsely chopped. Do not run continuously; pulse in short bursts to avoid turning them into a puree.

   Time: PT5M

2. Sauté the Vegetables

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and carrot. Fry gently, stirring occasionally, for 5–8 minutes until softened but not browned.

   Time: PT7M

   Temperature: Medium

3. Build the Flavor Base

   Stir in the tomato paste, minced garlic, chopped rosemary, and bay leaf. Cook for about 3 minutes, stirring constantly, until the tomato paste darkens and becomes fragrant.

   Time: PT3M

   Temperature: Medium

4. Prep the Mushrooms

   Coarsely chop the mushrooms using a chef's knife or, for convenience, pulse them in the food processor in short bursts. Aim for bite‑size pieces; avoid over‑processing which makes them mushy.

   Time: PT5M

5. Cook the Mushrooms

   Add the chopped mushrooms to the skillet. Season with salt and black pepper. Increase heat to medium‑high and cook, stirring occasionally, for 20–30 minutes until most of the liquid evaporates and the mushrooms are browned.

   Time: PT25M

   Temperature: Medium-High

6. Cook the Pasta

   While the ragu simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain.

   Time: PT10M

   Temperature: Boiling

7. Combine Pasta and Ragu

   Add the drained pasta to the skillet with the mushroom ragu. Pour in a generous splash of the reserved pasta water (about ½ cup) and toss everything together over low heat until the pasta is fully coated and the sauce clings.

   Time: PT5M

   Temperature: Low

8. Plate and Finish

   Transfer the pasta to serving plates. Garnish with a tiny pinch of chopped parsley and grated Parmesan (or dairy‑free alternative). Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

5g