A
ragu alla bolognese
, or a bolognese of a lifetime, is one of those wonders that Italian cuisine gave to the whole world: umami, creamy, intense and tasty, perfect mixed with pasta, but also filling a pie or spoonfuls of food. .
There are many bad bolognese, prepared boats included, but good-good ones are separated by cooking for at least two hours.
That's why the 45 minutes it takes to prepare this mushroom ragout make it an option, at least as good as the Italian classic.
It ticks all the boxes: the mushrooms and their intensity make it even more umami than a traditional ragout, the combination of different types of mushrooms give it a sophisticated flavor profile, and the Parmesan and crème fraîche create a creamy sauce that integrates all The elements.
It also gives you a little more play in terms of texture, because you can chop the thicker mushrooms if you want something more rustic, or very thin ones to make it more homogeneous.
It is worth saying that it is also a completely vegetarian recipe, less heavy than a classic bolognese, and that it shares with its meat cousin that letting it rest for a day in the fridge makes it even better, so it is perfect for
tupperware
.
You can choose the varieties of mushrooms you want to make the recipe, although I recommend that a part be dehydrated, since they provide much more flavor than fresh ones.
If you can't find them, substitute 100 grams of other fresh mushrooms.
Difficulty:
Chop everything very, very, very, very, very finite.
Ingredients
For 4 servings of spaghetti with ragù
200 g oyster mushrooms or portobello mushrooms
50 g dried shiitake (or another variety)
300 ml of water (or vegetable broth if you are not going to use dried mushrooms)
1 onion
3 garlic cloves
Olive oil
1 knob of butter
1 tablespoon tomato concentrate
splash of red wine
50 g Parmesan cheese
125 g crème fraîche or whipping cream
500g pasta
Instructions
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