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Mushroom Bolognese Recipe

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This recipe for Mushroom Bolognese, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Hart
Added: Tuesday, September 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 to 1 lb. rigatoni pasta
10 to 15 baby carrots
1 medium onion, sliced
1 1/2 tsp. olive oil
5 to 8 oz. sliced mushrooms
1 to 1 1/4 lb. ground turkey or sausage
1/2 c. dry white wine
1 medium yellow squash, quartered lengthwise and sliced
1 jar (26 oz.) marinara sauce

Directions:
Directions:
Cook pasta in large pot of boiling water according to package directions. Put carrots and onion in food processor; pulse until finely chopped. Heat oil in large nonstick skillet. Add carrots, onion, and mushrooms; cover and cook on medium-high heat, stirring often, for 4 minutes or until almost tender. Add ground meat and cook, breaking up clumps, until no longer pink. Stir in wine and squash. Boil for 1 minute. Stir in marinara sauce; bring to a boil. Reduce heat and simmer 2 minutes or until squash is tender. Pour over drained pasta; toss to mix.

 

 

 

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