Bolognese with mushrooms
Ingredients
Instructions
- 320 g Tagliatelle
- 500 g Roma type tomatoes
- 280 g Vegetable mince
- 200g button mushrooms
- 2 tbsp. tablespoons olive oil
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp. coffee Tomato puree
- 3 cl Dry white wine
- 8 sprigs of chives
- Salt
- Pepper
- Make a cross cut in the skin of each of your tomatoes. Immerse them for a few seconds in a pot filled with boiling water.
- Refresh them immediately. Peel them. Cut them into quarters and remove the seeds. Cut the flesh into pieces.
- Remove the first skin from your onion and slice it. Pass your garlic clove through a garlic press to extract the pulp.
- Trim the ends and peel your carrot. Cut the flesh into small cubes.
- Eliminate the base of the stems of your mushrooms, wash them then cut them into slices.
- Brown the onion, garlic, carrot, mushrooms and tomato puree in the olive oil and with a little salt for 5 minutes, stirring regularly.
- Add the flesh of your tomatoes, the minced vegetable, the white wine, the thyme, the bay leaf and continue cooking for 30 minutes over low heat, taking care to crumble the meat.
- Adjust the seasoning if necessary.
- Cook your tagliatelle in a large volume of boiling salted water for the time indicated on the package. Drain them.
- Divide your tagliatelle among 4 plates.
- Accompany your pasta with vegetarian Bolognese sauce.
- Decorate your dish with a few roughly chopped chives.
Bolognese with mushrooms
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