Bolognese with Button and Wild Mushrooms

Have you ever wanted a nice Bolognese and the store bought crap is just mediocre at best? Or perhaps those lack luster jars of store bought sauce are just that, “Lack Luster.”

At any rate this recipe is the perfect way of doctoring a poor jar of sauce while creating a quick and easy Bolognese. For me, living in a foreign country where selection and quality is not always available, it is not always easy or cheap to get a good pasta sauce, so it’s more about the added ingredients than the Jars of sauce, because you will enhance the sauce regardless of the brand or quality.

  • 1lb of Lean Ground Pork                    
  • 2 Large Onions Diced                             
  • 8 cloves of garlic
  • 1 Tbl of dried basil
  • 1 Chicken Bouillon Cube in 8oz of water.  
  • ½ Lb of button mushrooms sliced
  • 1 Cup of dried wild mushrooms
  • 2 Jars of Tomato Sauce, Basil, Napoli, or Arabiata
  • 1 Lb of spaghetti
  • 1 Tbl of olive oil

Take your two onions and dice them into 1/8 to ¼ inch pieces. Then take your garlic cloves and crush with the broad side of a knife and then chop. Combine the Onion and Garlic into a large sauce pan with the ground sausage. You don’t need to use additional oil or butter because there is enough fat in the ground sausage. Break the sausages up into ½ pieces and stir every 2 – 3 minutes. The object is to partially caramelize the onions, so you want the onions to brown with the sausage, but without burning them.

As the small pieces of sausage begin to stick to the bottom of the pan along with the pieces of onion and garlic continue stirring until the bottom of the pan begins to get a bit crusty and dry. Add a quarter cup of your chicken stock. Then scrape the bottom of the pan and stir in all the stuck pieces into the chicken stock. You don’t need to add salt to this because there is plenty of sodium in the chicken stock. Repeat this until the chicken stock has been completely poured into the pan. On the last poor you do not want the pan to dry out or let anything stick so stir frequently.

Take all the mushrooms and add them to your pan along with the basil and jars of sauce. Bring to a boil stirring occasionally and then let simmer covered for 20 minutes.

In a large pot you should have already water with the olive oil. Place your pasta in the boiling water and cook al dente or until your desired firmness. Then drain and rinse with cold water to stop the cooking process.

Plate the pasta and ladle sauce over top and you have a delicious Bolognese despite garbage sauces, or having to buy store bought Bolognese. Delishhh!

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This entry was posted in Basil, Bolognese, Button Mushrooms, Garlic, Ground Pork, Meat, Onions, Pasta, Recipes, Red Sauce, Spaghetti, Wild Mushrooms. Bookmark the permalink.

2 Responses to Bolognese with Button and Wild Mushrooms

  1. Abdel Irada says:

    When you prescribe “two jars” of pasta sauce, what size jars do you have in mind? I think this is essential information. 🙂

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