White Spaghetti Bolognese

 

METHOD :

1- Add the olive oil to a large skillet over a medium-high heat. Once shimmering, add the onion, carrots, celery and garlic, and sauté until tender and fragrant, about 5 minutes. Add the mushrooms, and cook an additional minute.

2- Add the meats, and break down with a wooden spoon. Continue to stir until well-browned.

3- Add the crushed red peppers, bay leaf, thyme and wine. Stir until the liquid has almost completely evaporated.

4- Add the stock, and stir well. Reduce the heat to medium, and simmer until much of the liquid has evaporated. Add the porcini stock, and continue to simmer.

5- Cook the pasta according to the directions on the box, draining just before they reach al dente. Reserve about a cup of the cooking water.

6- Return the pasta to the pot and over a medium-low heat, add the sauce and the cream. Stir well. Once everything has warmed through, serve with a generous amount of Parmesan cheese on top.

Bon appetite !! 

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