Mushroom Bolognese

Mushroom Bolognese

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 4 lbs button mushrooms
• 2 carrots
• 4 celery stalks
• 2 Spanish onions
• 4 cloves garlic
• 1 cup white wine such as Chardonnay
• 1 (28 oz) can San Marzano tomatoes
• 1/2 cup whole milk
• 1 bunch fresh basil
• 4 cups (1/2 L) dried rigatoni
• 6 oz Parmesan cheese
• 4 tbsp olive oil

Method:

In a food processor add mushrooms and garlic. Pulse until ground beef consistency and remove from the food processor.

Pulse carrots and celery in the food processor. Small dice onion. Crush can tomatoes with hands.

Heat pan with olive oil over medium heat and add mushrooms, onions, carrots, and celery. Cook for 10 minutes, stirring occasionally.

Add white wine and reduce by half.

Add tomatoes and most of the basil. Cook on low for 1 hour, then add milk and cook for another hour.

Cook rigatoni in boiling salted water according to package instructions. Strain, plate, and top with sauce. Finish with parmesan and basil leaves and serve.