Name: Beef and Mushroom Bolognese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 3 cloves garlic (minced); Sea salt (to taste ); Black pepper (to taste ); 10 oz. mushrooms (chopped); 1 lb. lean ground beef; 2 tablespoons tomato paste; 1 bay leaf; 1 tablespoon dried oregano; ½ tablespoon dried thyme; ½ c. red wine; 14 oz. crushed tomato (canned ); parsley (fresh, chopped ); 1 pkg pappardelle; butter (melted to toss cooked pasta to taste); ½ c. gruyere cheese (shredded ); ½ c. parmesan cheese (shredded); Sea salt (to taste ); Black pepper (to taste ); parsley (fresh, chopped, to garnish )

Beef and Mushroom Bolognese

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Beef and Mushroom Bolognese is a delicious Italian pasta dish made with ground beef, mushrooms, tomatoes, onions, garlic, and herbs. It's a hearty and flavorful sauce that is typically served over pasta such as spaghetti or fettuccine.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 4 servings

Course: Lunch

Cuisine: Italian

Calories: 509

Ingredients Method Nutrition

Ingredients

1 tablespoon olive oil
1 medium onion diced
3 cloves garlic minced
Sea salt to taste
Black pepper to taste
10 oz. mushrooms chopped
1 lb. lean ground beef
2 tablespoons tomato paste
1 bay leaf
1 tablespoon dried oregano
½ tablespoon dried thyme
½ c. red wine
14 oz. crushed tomato canned
parsley fresh, chopped

Optional:

1 pkg pappardelle
butter melted to toss cooked pasta to taste
½ c. gruyere cheese shredded
½ c. parmesan cheese shredded
Sea salt to taste
Black pepper to taste
parsley fresh, chopped, to garnish

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Method

Heat olive oil in a large pot over medium heat.
Add onion and garlic to the hot oil. season with salt and pepper to taste. Cook, stirring occasionally, until the onion becomes soft and translucent, 3-4 minutes.
Add mushrooms and ground beef; continue cooking until the beef is nicely browned and the mushrooms have released their liquid, another 5-6 minutes.
Stir in the tomato paste and add bay leaf, oregano, and dried thyme. Season to taste with salt and pepper.
Pour in the wine to deglaze the pan and continue cooking until most of the wine evaporates, 5-6 minutes.
Pour in the crushed tomatoes and reduce heat to medium-low. Let the Bolognese simmer gently until nicely thickened, 25-30 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook pappardelle according to package directions.
When finished cooking, drain pasta and keep warm. Melt butter. Add hot pasta and toss to coat. Top with gruyere, parmesan and parsley .
Serve Beef and Mushroom Bolognese over buttered pappardelle. Garnish with additional cheese and parsley.
Enjoy!

Nutrition

Calories: 509kcalCarbohydrates: 14gProtein: 48gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 123mgSodium: 954mgPotassium: 1084mgFiber: 3gSugar: 7gVitamin A: 853IUVitamin C: 13mgCalcium: 712mgIron: 5mg

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Beef and Mushroom Bolognese