Try this Quick Mushroom Bolognese tonight for dinner.


1 pound fresh tagliatelle pasta

1/4 cup olive oil

1 tablespoon fresh thyme leaves

1 1/2 pounds mixed wild mushrooms (such as button and cremini, ground in the food processor)

1 small yellow onion (finely diced or grated)

2 cloves garlic (minced)

2-3 tablespoons tomato paste

1/2 cup whole milk

1/4 cup pasta water (reserved)

kosher salt and freshly ground black pepper (to taste)


1. Bring a large pot of salted water to a boil. Drop the pasta and cook for 4 minutes.

2. Heat a large sauté pan over high heat. Add olive oil and thyme leaves. Once hot, add mushrooms, onions and garlic. Season with salt and cook for 3-4 minutes, until browned and softened. Add the tomato paste and cook for one more minute. Add the milk and pasta water. Bring to a simmer and cook for 1 more minute. Season with salt and pepper.

3. Drain the pasta and add it to the bolognese. Toss to coat.

– Use your favorite mushrooms in the sauce.
– Substitute tagliatelle with fettucini or pappardelle.

Full Recipe: ABC.

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