Sunday, November 06, 2011

Thirty Minute Spaghetti Bolognese

With a little inspiration from a recent Jamie Oliver Meals in Minutes episode

Printable Recipe

Prep Time: 15 minutes (as long as it takes the water to boil)
Cook Time: 15 minutes
Serves 4-6

1 pound (455 grams) spaghetti or fettuccini
¼ cup dried wild mushrooms
Boiling water enough to cover the dried mushrooms
2 tbsp olive oil
¼ - ½ lb/113-226g lean ground beef
1 medium onion, chopped
8oz/226g cremini mushrooms, cut in half & thinly sliced
2 cloves garlic, minced
1 tbsp balsamic vinegar
2-3 cups lazy bones marinara sauce (or your favourite bottled tomato sauce)
1-2 tsp fresh oregano leaves

Grated Parmesan cheese at the table

1. While you’re bringing a large pot of water to a boil,  place the dried mushrooms in a cup and cover with boiling water.  Set aside.

2.  Once the water comes to a boil, add salt to season the water and add the pasta.  Use a spoon or tongs to stir and separate the pasta.  Cook the spaghetti until al dente.

2. Meanwhile, in a large non-stick skillet, over medium-high heat, sauté the beef in a little olive oil until the meat is no longer pink.  Break it up as you stir (about 3-4 minutes).

3.  Push the meat to the edges of the skillet and add the onions.  Sauté until soft and translucent (about 5 minutes).  Add the fresh mushrooms and garlic and a little more olive oil.  Toss and sauté until the mushrooms turn golden and lose their moisture.  Add the rehydrated mushrooms, reserving the mushroom broth. 

4.  Add the balsamic vinegar, toss and turn the heat up to high for 3 minutes or until the mixture starts to darken and thicken a bit.  Add the tomato sauce, and continue to cook for 4 or 5 minutes, until you have a lovely, thick tomato sauce consistency.

4. Remove from the heat and add the drained spaghetti into it, toss it over, and cover with the sauce.   The sauce should not be too “soupy”.  If you find it too dry, add a little of the pasta water or mushroom broth.

Top with grated parmesan and enjoy

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