Mushroom Bolognese Recipe
mezze maniche, local mushroom ragu, parmesan, breadcrumb, planter box pesto
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the mezze maniche and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Mushroom Ragu
In a large skillet, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
- 3
- 4
Add Tomatoes and Seasoning
Add the canned crushed tomatoes, dried oregano, salt, and black pepper. Stir well and let simmer for 15-20 minutes, allowing the sauce to thicken.
- 5
Combine Pasta and Sauce
Add the cooked mezze maniche to the skillet with the mushroom ragu. Toss to combine and heat through.
- 6
Prepare the Topping
In a small bowl, mix the breadcrumbs with grated Parmesan cheese. Toast in a dry skillet until golden brown.
- 7
Serve
Plate the mushroom bolognese and top with the toasted breadcrumb mixture and a drizzle of planter box pesto. Enjoy!
