Freshly grated parmesan cheese, for garnish (optional)
In a food processor, add the onion, celery, carrots and garlic and pulse until it begins to break down into small pieces but doesn’t puree into a sauce.
Place a medium-sized Dutch oven over medium heat. Pour in a few tablespoons of olive oil and add the chopped vegetables. Season with salt and pepper, and cook for 5 to 7 minutes or until they begin to soften and break down.
In the same food processor carafe, working in batches, add the cleaned mushrooms and pulse until they begin to break down like the veggies. Working in batches, add to the sauteed veggies and stir. Cook for 10 minutes until golden brown.
Deglaze the pan with the red wine and add the milk. Cook until the milk is almost fully absorbed. Add the crushed tomatoes, tomato paste, nutmeg, and a good amount of salt and pepper. Stir, reduce to a low simmer and cook for 1 1/2 hours, stirring often. Keep an eye on it so it doesn’t reduce too quickly and burn. If it bubbles up too much, place a lid half on the pot so it doesn’t splatter.
While the sauce cooks, make the pasta. In a stand mixer fitted with a dough hook, combine the eggs, yolks, olive oil, both flours and salt. Knead until a smooth dough forms. Remove from bowl and knead a few times by hand. Wrap with plastic wrap and let rest for about 30 minutes.
To form the pasta, cut the ball into 4 pieces. Add some flour to your rolling surface and pieces of dough. Roll by hand into a thin, even sheet. Tear by hand into various sizes and shapes. Some should be long like lasagna sheets, others into 2 to 3-inch pieces. Toss in extra flour and lay flat on a baking sheet lined with the semolina flour. Keep covered until needed.
Bring a large stock pot of heavily salted water to a boil. Bring a medium-sized skillet up to heat. Working in batches, cook the pasta until al dente, about 3 to 5 minutes.
To the skillet, add a good amount of the Bolognese sauce along with some of the pasta cooking liquid. Once the pasta is al dente, add it to the saucepan and cook another 2 minutes, tossing to make sure the pasta is fully coated.
To plate, place the pasta and sauce into a shallow bowl. Top with torn burrata, baby basil leaves and parmesan cheese (optional). Serve immediately.
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- This my take on the classic bolognese. Light, hardy, and you won't even miss the meat. To start my mushroom bolognese I'm going to chop up an onion. Just into quarters. This helps the food processor along. So, one onion in the food processor. And then I have two carrots. And I scrubbed them clean so I don't need to peel them. Into about two inch pieces. Add to the food processor. It's going all the work for me. Three celery stalks that I've cleaned. You can do the same thing. Cut them into about two inch pieces. I like this recipe because it has the real meaty texture and almost a little bit of the meaty flavor from the mushrooms but it's vegetarian. For all my vegetarians out there. And then two cloves of garlic. Put it in here and just blitz it up. You want it to break down but not break down so much that it starts to form almost a sauce. You just want to break down the vegetables a little bit. Vegetables. Let's go. Perfect. To a dutch oven. Bring it up to heat over medium, medium-high and add some extra virgin olive oil. And then we're gonna add in our veggies. You just want these to break down a little bit and soften. Let's season with salt and pepper. These should cook for I don't know, seven minutes or so. And while those cook let's talk about mushrooms. These are an assorted variety of mushrooms. You need about two pounds. I love mushrooms. Working in batches, blend up your mushrooms. About the same size as the vegetables. Let's add some of these. Mushrooms are done. To my sauteed veggies I'm gonna add my mushrooms. Give it a good stir. The veggies have softened and started to brown a little bit so I'm gonna add some more flavor to this by de-glazing the pan with red wine. You just want to get all the brown bits off the bottom and sides of the pan. The wine is pretty much evaporated so I'm gonna add whole milk. This adds a nice creaminess, a nice richness. We're gonna cook this almost until the milk is fully absorbed. So just a couple minutes. We're gonna add a 28 ounce can of crushed tomatoes. As well as some tomato paste. The tomato paste will add some nice richness and then some freshly grated nutmeg. And you just want to turn this down to a low simmer. The longer it sits and the lower slower it cooks the more the flavors deepen and it just gets nice and rich. All the flavors enhance so just keep an eye on this. I'm gonna put a lid half on half off. That way if it splatters it hits the lid and not me. Let's move on to the pasta. Which I've already made my homemade pasta. Which I like how rustic it looks. So cut the dough in fourths. It's just easier to work with that way. I have some AP flour. And we're gonna roll this out. Where you get your workout in. Move it around, roll it out. You want it pretty thin and even so just give it a roll. Sometimes the edges are a little thicker so just go out to the edges. Alright, perfect. So, now this is where it's fun and it doesn't have to be equal or even or perfect. That's kind of the point of this. It's a very rustic dish. You just pick it up and tear it as much as you want. And then kind of go back in and tear a little piece like this. And tear a little piece like that. So you have all these different shapes and sizes of pasta. It's fun. So pretty. This makes me so happy. Homemade pasta. People are gonna be so psyched when you make this. And then just to make sure that they don't stick together I have semolina flour. I'm just gonna put it on a plate or cookie sheet or a sheet tray and then lay your pasta down so they don't stick. And then I'm gonna continue rolling out the dough and tearing up my pasta and I'm gonna get a large stock pot full of salted water up to a boil so that I can cook these babies. And this cooks relatively quickly. A lot faster than dry pasta so keep an eye on it. Maybe three minutes. Drop it in. I have a medium size skillet I'm gonna bring up to heat. And this is what I'm actually gonna toss all the pasta and the sauce in. So, take some of the sauce. It's nice and cooked down. As you can see it's just dark red. It looks so good. It's reduced. Add it to the pan and then I'm actually going to take some of the cooking liquid as well that the pasta is cooking in and add it to the pan with the sauce. Stir it around. You want to cook the pasta just until al dente. Because it is gonna cook a little bit in the sauce so you don't want it to start breaking apart to turn to mush. These look about ready. Just put it directly in the pan. Toss this together. Make sure all the pasta gets coated in the sauce. Let's plate it up. See how it folds over itself? So pretty. A drizzle of extra virgin olive oil. Some burrata cheese. And then lastly some basil leaves. Pop of color. Obviously the delicious basil flavor. I mean, that looks like a proper bolognese. I think if you served it to someone and they tried it they'd probably be like, this is mushrooms, this is not meat? But if they saw it they would be super psyched because it looks delicious, it smells delicious and they would be surprised at how much it tastes like bolognese. So give it a try. Let me know how it goes. For all you vegetarians out there, I gotcha.