Blended Mushroom & Beef Bolognese Sauce

Clock Icon 75 minutes |
Servings: 4-6 |
Prep: 15 minutes |
Cook: 60 minutes

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 Peak of the Market onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 lb (250 g) fresh crimini mushrooms, sliced
  • 1 Peak of the Market carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 lb (250 g) lean ground beef
  • 1 can (28 0z/796 mL) diced tomatoes, undrained
  • 1 can (5.5 oz/156 mL) tomato paste
  • 1/2 cup (125 mL) red wine or beef stock
  • 1 tsp (5 mL) basil
  • 1/2 tsp (2 ml) oregano
  • Pinch nutmeg
  • Pinch crushed red pepper flakes
  • 1/4 tsp (1 mL) salt
  • Freshly ground pepper to taste
  • 2 Tbsp (30 mL) chopped fresh parsley
  • Freshly grated Parmesan cheese
  • Rede-Made Noodles, prepared as per package directions

Method

  1. In large saucepan heat oil over medium-high heat.
  2. Add onions and garlic. Cook and stir 4-5 minutes.
  3. Add mushrooms, carrots and celery. Cook and stir 2 minutes.
  4. Add ground beef. Cook and stir breaking apart until meat is browned.
  5. Stir in tomatoes, tomato paste, red wine, basil, oregano, nutmeg, red pepper flakes, salt and pepper.
  6. Bring mixture to boil. Cover. Reduce heat. Simmer 60 minutes, stirring occasionally.
  7. Stir in parsley.
  8. Serve over Rede-Made Noodles.
  9. Top with Parmesan Cheese.

Tips

Pairs well with Francis Ford Coppola Directors Cut Zinfandel

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