Wild roasted mushrooms stand in for the ground meats in this meatless version of Bolognese sauce. Fragrant curry powder adds another layer of flavor complexity.
20m
PREP TIME
50m
COOK TIME
288
CALORIES
17
INGREDIENTS
Servings: 8
Ingredients
- 1 pound assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
- 2 tablespoons olive oil, divided
- 2 tablespoons McCormick Gourmet™ Organic Hot Madras Curry Powder
- 2 ounces pancetta, finely chopped (1/2 cup)
- 1 cup chopped onion
- 1/3 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 tablespoon minced garlic
- 1/2 cup red wine
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1/2 cup water
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
-
8
ounces
whole grain
pasta
![substitution]( "substitution")
Substitutions available
/ whole wheat pasta
-
1/2
cup
finely shredded
Asiago cheese
![substitution]( "substitution")
Substitutions available
/ finely shredded Parmesan cheese
INSTRUCTIONS
- 1 Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil. Sprinkle with curry powder; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 15 to 20 minutes or until mushrooms are golden brown, stirring occasionally
- 2 Heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add pancetta; cook and stir 4 minutes or until browned. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until softened. Add wine; cook 1 minute or until reduced. Stir in tomatoes, tomato paste, roasted mushrooms, water and sea salt. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally. Add cream and parsley; cook and stir 2 minutes or until slightly thickened
- 3 Meanwhile, cook pasta as directed on package. Drain well. Serve mushroom ragu over pasta. Sprinkle with cheese
