John Myers
Mushroom Bolognese
The perfect mushroom bolognese recipe with a picture and simple step-by-step instructions.
- 350 g Minced meat
- 1 tbsp Olive oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Pc. Carrot
- 1 Pc. Celeriac
- 250 g Chanterelles
- 75 g Diced bacon
- 2 tbsp Tomato paste
- 125 ml Red wine
- 1 Can Chopped tomatoes, 450 g
- 350 ml Beef or vegetable broth
- Salt pepper
- 1 tbsp Dried Italian herbs
- 1 Msp Freshly grated nutmeg
- 0,5 bunch Parsley
- 1 shot Cream
- As desired: mushroom spice, truffle spice, arrabiata spice, harissa, tabAsco, Worcester sauce
- Freshly grated Parmesan for sprinkling
- First prepare all the vegetables. Peel onion and garlic and chop finely. Finely dice the carrot and celery as well. Clean and chop the chanterelles. Fry the minced meat in 1 tablespoon of heated oil until crumbly. Take out and set aside. Sauté all the vegetables and the diced bacon in the remaining frying fat.
- Add tomato paste and roast briefly. Add the minced meat again. Deglaze with red wine and simmer. Pour on the chopped tomatoes and beef broth. Bring to the boil and simmer for a few minutes over high heat.
- Refine with salt, pepper, dried herbs, nutmeg and chopped parsley. Let the lid simmer on low to medium heat for about 30 minutes. Stir occasionally. Finally stir in the cream. Season to taste and, if necessary, add the spice suggestions mentioned above. Sprinkle with freshly grated Parmesan cheese to serve.
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