This hearty bolognese made with a variety of mushrooms has so much umami, you won't miss the meat.
For the sauce:
1 small yellow onion, cut into quarters
3 celery stalks, cut into 2-inch pieces
2 large carrots, scrubbed cleaned and cut into 2-inch pieces
2 garlic cloves
Extra-virgin olive oil, for sautéing
Salt and pepper, to taste
1 1/2 pounds assorted mushrooms (cremini, oyster, chanterelle, shiitake), cleaned
3/4 cup dry red wine
1 cup whole milk
Freshly grated nutmeg
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
For the pasta:
2 egg yolks
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
1 cup semolina flour
1 1/2 teaspoons fine sea salt
1 large ball burrata, for garnish
Baby basil leaves, for garnish
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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