Savory Wild Mushroom Bolognese - Mindful by Sodexo Recipes

Name: Savory Wild Mushroom Bolognese - Mindful by Sodexo Recipes
Ingredients: 4 cups cooked red lentil penne (about 13 ounces of dried pasta); 3 cups Wild Mushroom Bolognese; 1/2 cup torn basil leaves; 1/4 cup shaved Parmesan cheese; 1 (3-ounce) Telera roll, toasted and sliced into 8 pieces or roll of choice; 1. Place 1 cup cooked red lentil penne in each bowl.; 2. Top each bowl with 3/4 cup Wild Mushroom Bolognese; 3. Garnish each bowl with 2 tablespoons torn basil and 1 tablespoon shaved Parmesan cheese. Enjoy immediately with 2 slices of Telera roll!; 1 tablespoon extra virgin olive oil; 1/3 cup chopped carrot; 3/4 cup chopped yellow onion; 1/3 cup chopped celery; 1 tablespoon finely chopped garlic; 14 ounces mixed mushrooms, thinly sliced; 1/2 cup off-dry white cooking wine, like Sauternes; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 (14-ounce) can, no salt added crushed tomatoes; 1/2 cup water; 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme; 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary; 1. Heat the oil in a 2-quart or larger pot. Add the carrots, onions, celery and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender.; 2. Add the mushrooms and cook for 10 minutes or until they are caramelized.; 3. Add the white wine, stirring to loosen any browned vegetables on the bottom of the pot. Cook for 5 to 7 minutes, or until the wine has almost completely reduced.; 4. Add the salt, pepper, crushed tomato and water. Bring to a boil.; 5. Reduce the heat to a simmer and cook, stirring occasionally, for about 30 minutes until thickened and the sauce has reduced by one-fourth.; 6. Add herbs and cook for another 5 minutes.; 7. Keep hot for immediate use or cool quickly and keep covered in the refrigerator for up to one week or in the freezer for up to 6 months.; Wild Mushroom Bolognese can be made in large batches and refrigerated or frozen for future use. For a lightning-fast cooking time, consider using a pressure cooker or multicooker.

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Protein-packed lentil pasta smothered in a hearty, slow-simmered mushroom ragu, topped with fresh basil and tomato

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Ingredients

4 cups cooked red lentil penne (about 13 ounces of dried pasta)
3 cups Wild Mushroom Bolognese
1/2 cup torn basil leaves
1/4 cup shaved Parmesan cheese
1 (3-ounce) Telera roll, toasted and sliced into 8 pieces or roll of choice
1. Place 1 cup cooked red lentil penne in each bowl.
2. Top each bowl with 3/4 cup Wild Mushroom Bolognese
3. Garnish each bowl with 2 tablespoons torn basil and 1 tablespoon shaved Parmesan cheese. Enjoy immediately with 2 slices of Telera roll!
1 tablespoon extra virgin olive oil
1/3 cup chopped carrot
3/4 cup chopped yellow onion
1/3 cup chopped celery
1 tablespoon finely chopped garlic
14 ounces mixed mushrooms, thinly sliced
1/2 cup off-dry white cooking wine, like Sauternes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (14-ounce) can, no salt added crushed tomatoes
1/2 cup water
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
1. Heat the oil in a 2-quart or larger pot. Add the carrots, onions, celery and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender.
2. Add the mushrooms and cook for 10 minutes or until they are caramelized.
3. Add the white wine, stirring to loosen any browned vegetables on the bottom of the pot. Cook for 5 to 7 minutes, or until the wine has almost completely reduced.
4. Add the salt, pepper, crushed tomato and water. Bring to a boil.
5. Reduce the heat to a simmer and cook, stirring occasionally, for about 30 minutes until thickened and the sauce has reduced by one-fourth.
6. Add herbs and cook for another 5 minutes.
7. Keep hot for immediate use or cool quickly and keep covered in the refrigerator for up to one week or in the freezer for up to 6 months.
Wild Mushroom Bolognese can be made in large batches and refrigerated or frozen for future use. For a lightning-fast cooking time, consider using a pressure cooker or multicooker.