Estate Dinners
Mushroom Bolognese Sauce over Pasta Rags
The Strategy:
Finely chopping vegetables and earthy mushrooms in a food processor creates a rich, textured base for this hearty rich and savory Bolognese. Simmering the sauce slowly with red wine, herbs, and savory bacon allows the flavors to deepen and enrich beautifully. Toss the thick sauce with fresh, wide pasta rags and top with a generous dusting of Parmesan cheese.
Ingredients
- 1 medium onion, peeled and cut into pieces, about 1 cup
- 3 medium celery stalks, cut into pieces, about 1 cup
- 2 large carrots, peeled and cut into pieces, about 1 cup
- 1 tablespoon olive oil
- ¼ pound bacon, cut into 1-inch pieces, about 4 to 5 slices
- 1 small zucchini, cut into pieces, about 1 cup
- 1 yellow squash, cut into pieces, about 1 cup
- ¾ pound fresh assorted wild mushrooms, about 3 cups
- 4 large garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ cup red wine
- 2 cups homemade beef stock, or low sodium beef broth
- 1 (6-ounce) can tomato paste
- 1 tablespoon granulated sugar (shhhh! secret ingredient)
- 1 teaspoon ground oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 pound fresh pasta sheets, torn into 3 x 1-inch "rags" (substitute with fresh fettuccine)
- 2 ounces Parmesan cheese, grated, about ½ cup
Instructions
- Place the onion, celery and carrots in the bowl of a food processor and pulse to finely chop.
- Heat olive oil in a deep pot over medium-high heat.
- Add the bacon and cook until golden. Use a slotted spoon or wire skimmer to remove the bacon to a paper towel lined plate.
- Place the diced onion, celery and carrots into the pot.
- Place the zucchini and squash into the bowl of the food processor.
- Pulse to finely chop.
- Pour these veggies into the pot.
- Place the mushrooms into the bowl of the food processor and pulse to finely chop.
- Add the mushrooms and garlic to the pot.
- Season the vegetables with salt and pepper.
- Cook the veggies until they are soft and browned and just beginning to stick to the bottom of the pot, about 5 to 8 minutes.
- Reduce the heat to medium-low and pour the wine into the pot.
- Stir, scraping the bottom of the pan and cook until the liquid disappears.
- Pour 1 cup of the broth into the pot.
- Stir in the tomato paste and sprinkle the sugar over top.
- Season with oregano, basil and garlic powder.
- Stir in the bacon and remaining broth.
- Simmer the sauce for 5 minutes.
- Reduce the heat and simmer for at least 20 to 30 minutes. At this point you can cool the Bolognese to room temperature, cover the pot and chill overnight. This will also encourage those little spongy mushrooms to soak up the flavors. When you are ready to serve, reheat the sauce over low to medium-low heat.
- Cook the pasta in boiling, salted water until just al dente, about 3 to 5 minutes for fresh pasta.
- Drain the pasta (reserving some of the liquid).
- Pour the pasta into a large shallow bowl. Ladle some of the Bolognese sauce over the top and toss.
- Top with Parmesan cheese.
- Serve additional sauce on the side. If the sauce is too thick, you can add some of the reserved pasta water to the pot.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
This steaming bowl of pasta is the ultimate comfort, filling the house with the mouthwatering aroma of slow-simmered herbs and savory mushrooms. Passing the large pasta bowl around the table fosters a cozy, family-style warmth, making everyone feel instantly nurtured and welcome.
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Ladle the pasta and rich sauce into a wide, shallow ceramic bowl, dusting with freshly grated Parmesan and a few torn fresh basil leaves.
- THE POUR: A classic Chianti Classico or a chilled sparkling red grape juice with a touch of balsamic vinegar for complexity.
- THE VIBE: Evening Dining Room. Rain taps gently on the windowpanes while the rich aroma of simmering Bolognese keeps everyone cozy and warm inside.
