Portobello and Spinach Bolognese

Name: Portobello and Spinach Bolognese
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter, cut into pieces; 1 small carrot, peeled and finely chopped or grated; 1 small rib celery, finely chopped; 473 milliliters water or chicken stock; 28 grams dried porcini mushrooms or mixed wild mushrooms; 237 milliliters dry white wine; 1 handful A fresh flat-leaf parsley, finely chopped; 1 fresh bay leaf; 3 large cloves garlic, finely chopped; 4 servings Freshly grated nutmeg, to taste; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 454 grams pappardelle or fettuccine pasta; 4 servings Grated Pecorino-Romano cheese; 4 larges portobello mushrooms, gills scraped, cut into 1/4-inch dice; 4 servings Salt and freshly ground black pepper; 283 grams box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel; 59 milliliters tomato paste; 237 milliliters whole milk

Portobello and Spinach Bolognese requires around 1 hour and 45 minutes from start to finish. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 36g of protein, 30g of fat, and a total of 908 calories. This recipe serves 4. If you have salt and pepper, olive oil, pecorino-romano cheese, and a few other ingredients on hand, you can make it. It works well as an expensive sauce. If you like this recipe, take a look at these similar recipes: Turkey & Spinach Bolognese, Lasagne Bolognese with Spinach, and Portobello-Spinach Salad.

Instructions

Watch how to make this recipe.

Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.

Ingredients you will need

Dried Mushrooms

Chicken Stock

Water

Equipment you will use

Pot

Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf.

Ingredients you will need

Extra Virgin Olive Oil

Portobello Mushrooms

Bay Leaves

Carrot

Butter

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Pot

Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine.

Ingredients you will need

Tomato Paste

Spinach

Nutmeg

Pepper

Salt

Wine

Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce.

Ingredients you will need

Mushrooms

Sauce

Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.

Ingredients you will need

Mushrooms

Milk