Portobello and Spinach Bolognese Recipe | Food Network UK

Name: Portobello and Spinach Bolognese Recipe | Food Network UK
Total time: 65 min
Ingredients: 1 ounce dried porcini mushrooms or mixed wild mushrooms; 2 cups water or chicken stock; 2 tablespoons extra-virgin olive oil; 3 tablespoons butter, cut into pieces; 4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice; 1 medium onion, chopped; 1 small carrot, peeled and finely chopped or grated; 1 small rib celery, finely chopped; 3 to 4 large cloves garlic, finely chopped; 1 fresh bay leaf; 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel; Salt; freshly ground black pepper; Freshly grated nutmeg, to taste; 1/4 cup tomato paste; 1 cup dry white wine; 1 cup whole milk; 1 pound pappardelle or fettuccine pasta; A handful fresh flat-leaf parsley, finely chopped; Grated Pecorino-Romano cheese

foodnetwork.co.uk

This mouth-watering recipe is ready in just 1 hour and 5 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodnetwork.co.uk.

Share this recipe:

Cooking tools:

Dutch oven
Saucepan
Stockpot
Stove
Chef's knife
Cutting board
Wooden spoon
Slotted spoon
Measuring cup
Colander
Airtight container
Refrigerator
Serving bowl

Ingredients

1 ounce dried porcini mushrooms or mixed wild mushrooms
2 cups water or chicken stock
2 tablespoons extra-virgin olive oil
3 tablespoons butter, cut into pieces
4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice
1 medium onion, chopped
1 small carrot, peeled and finely chopped or grated
1 small rib celery, finely chopped
3 to 4 large cloves garlic, finely chopped
1 fresh bay leaf
1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
Salt
freshly ground black pepper
Freshly grated nutmeg, to taste
1/4 cup tomato paste
1 cup dry white wine
1 cup whole milk
1 pound pappardelle or fettuccine pasta
A handful fresh flat-leaf parsley, finely chopped
Grated Pecorino-Romano cheese