Meat-Stretcher Family Bolognaise…Featuring HC Mushrooms Portabello & Shiitake
A clever, nutrient-dense way to feed a crowd by using finely blitzed mushrooms to extend high-quality beef mince.
Ingredients
- 60g HC Mushrooms of choice (Recommended: 30g Portabello & 30g Shiitake)
- 500g lean beef mince
- 1 packet pasta of choice, cooked
- 2 large shallots (or 1 large onion), finely chopped
- 3 garlic cloves, finely grated
- 2 large carrots, grated
- 2 sprigs fresh rosemary (optional)
- 200ml red wine
- 200ml reserved mushroom soaking liquid
- 1 small tin (70g) tomato paste (regular or soffrito)
- 2 cans (400g each) tinned tomatoes
- Salt and pepper, to taste
- Parmesan cheese and olive oil, for serving
Instructions
- Place dried mushrooms in a bowl and cover with boiling water. For the best results and a deeply concentrated liquid, rehydrate for 1 hour or overnight in a sealed container.
- Once rehydrated, drain (reserving 200ml of the liquid). Finely chop the mushrooms or pulse them in a food processor until they reach a "mince-like" texture.
- Heat olive oil in a large pan over medium-high heat. Sauté the shallots (or onions), grated carrots, and garlic until softened.
- Increase the heat to high. Add the beef mince and the blitzed mushrooms. Cook, stirring frequently, until the mince is well-browned and caramelized.
- Pour in the red wine to deglaze the pan, scraping up any browned bits. Stir in the tomato paste, tinned tomatoes, and the reserved mushroom liquid.
- Reduce heat to low and simmer for 60–90 minutes. This allows the liquid to reduce and the umami flavors to develop.
- Season with salt and pepper. Serve over al dente pasta with a generous grating of Parmesan.
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Featured Image: Supplied
