Bolognese is usually a labor intensive process. Especially if you take a gander at the Cook’s Illustrated version. That recipe looks amazing, but it looks like one that is tackled on a lazy Sunday afternoon. Sometimes you want that kind of comfort food during the week, after a long, cold work day.
I adapted this recipe from Cooking Light, but as you can see I changed it to be anything but light. Salami and cream is a far cry from healthy. But hey, once in a while, you just need to do it.
Just once in a while.
Weeknight Mushroom Bolognese Pasta (gluten free)
Ingredients:
1 medium onion, finely chopped
3 to 4 cloves of garlic, finely chopped
3 tablespoons of olive oil
1/2 cup finely chopped Genoa salami
1/2 cup finely chopped prosciutto
1 pound of ground beef
1 can tomato paste
1 28.5 ounce can of diced tomatoes with their juices
1/4 teaspoon of salt
1/2 cup white wine
1/8-1/4 of a teaspoon of nutmeg
1/8-1/4 of a teaspoon of red pepper flakes
ground pepper
1/2 cup of heavy cream
10 ounces of white button mushrooms, cleaned and roughly chopped
1 pound of brown rice spaghetti or fettuccine, or other GF pasta
Directions:
Cook pasta according to package directions. Rinse well and set aside.
In a large sauté pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened. Add chopped salami and prosciutto, cooking until just beginning to get golden brown. Next add the chopped mushrooms, and cook until the mushrooms begin to release their juices. This usually takes about 5 to 7 minutes.
Next add ground beef, breaking it up with the back of a wooden spoon. Cook beef until cooked through and beginning to brown. Once that’s ready, add the tomato paste, stirring it into the meat mixture until it is a dark red color and thick. Next add the white wine, and simmer until it is evaporated. Now add the full can of tomatoes with their juices, nutmeg, and red pepper flakes. Mix and simmer for another 5 to 10 minutes until thick and tomatoes are softened.
Adjust the seasonings by adding salt and fresh ground pepper, and then add the cream as the final ingredient. Heat until cooked through. Serve atop warm spaghetti or fettuccine with a healthy garnish of grated Parmesan cheese.
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