Mushroom Bolognese with Buffalo Mozzarella
This beautiful mushroom bolognese sauce is one to add to the specials menu. This recipe is packed with lots of veggies and is full of flavour. Check it out.
Ingredients
Method:
-
Olive oil 50.0 ml
-
Red peppers, minced 300.0 g
-
Red Onion, minced 180.0 g
-
Garlic - minced 40.0 g
-
Abalone mushrooms, minced 1.0 kg
-
Oregano, fresh, minced 40.0 g
-
Basil, fresh, minced 40.0 g
-
Balsamic vinegar 150.0 ml
-
Sugar 40.0 g
-
Parmesan cheese, grated 500.0 g
-
Buffalo Mozzarella 600.0 g
-
Sage, fresh 50.0 g
-
Tagliatelle pasta 1.0 kg
Preparation
-
Method:
- Heat a large pot with 2 tablespoons of olive oil over medium heat.
- Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
- Add in the garlic and mushrooms. Allow the mushrooms to release juices and fully cook down, about 5 minutes. In the last minute of cooking, add in the oregano and basil.
- Turn the heat to high and deglaze the pan with Balsamic vinegar. Cook down the mixture for 2-3 minutes.
- Add in Knorr Tomato Pronto, sugarand Knorr Aromat Seasoning Powder. Allow mixture to come to a boil, then turn heat to low. Plop in the parmesan, cover the pot with a lid, and let simmer for 2-3 hours (the longer it goes, the deeper the flavor will be).
- Finish with buffalo mozzarella and fresh sage
- Serve with Tagliatelle pasta
