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Mushroom Bolognese Recipe

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

Kristi Schilloff
Added: Thursday, October 22, 2009


1 medium onion
1 16 oz package baby bella mushrooms
2 large Portabella mushroom caps
1 T capers
2 large cloves garlic crushed and minced
1 28 ounce can crushed tomatoes
2 cups chicken broth
2 T Olive oil
1/2 cup freshly chopped parsley
1/2 cup freshly grated Parmesan cheese
1 lb Penne pasta
Italian seasoning
Red pepper flakes

Put large pot of water on to boil for the pasta. Finely dice onions, chop garlic, set aside. Coat a large frying pan with olive oil, add onions, lightly season with Italian seasonings , salt and pepper and cook until slightly browned. Wipe off mushrooms with a damp cloth (do not run under water), finely chop mushrooms, set aside. Chop parsley. Open can of crushed tomatoes. Once onions have browned, add garlic and cook until fragrant, add capers. Add mushrooms to pan, season with more Italian seasoning, salt and pepper and red pepper flakes and 1/2 parsley. Saute for 10 minutes until well browned. Add 1 cup of chicken broth to pan, turn up the heat and scrape bits from bottom of pan, cook for an additional 2-3 minutes. Add tomatoes and additional chicken broth. Season with Italian seasonings and more salt and pepper. cover loosely with lid, and simmer for 15-20 minutes to develop flavor. Cook pasta according to package directions, drain and put pasta directly into sauce, stir to combine. Put pasta in large serving bowl, top with additional parsley and Parmesan cheese. Serve with crusty bread to soak up the sauce.




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