Mushroom Bolognese

By KDHarmon

Ingredients

• 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)

Preparation

Step 1

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

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.

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

Tips:
- Use your favorite mushrooms in the sauce.
- Substitute tagliatelle with fettucini or pappardelle.