Veggie-Packed Bolognese
- 2/3 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 3/4 cup finely chopped carrot
- 2/3 cup finely chopped celery
- 8 ounces cremini mushrooms, finely chopped
- 6 garlic cloves, minced
- 6 ounces 90% lean ground sirloin
- 3 tablespoons unsalted tomato paste
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 (8-ounce) cans unsalted tomato sauce
- 12 ounces peeled butternut squash
- 4 ounces whole-grain spaghetti (such as Barilla)
- 1/3 cup finely chopped walnuts, toasted
- 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)
- Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.
- Run squash through a spiralizer to create noodles, or cut into long noodles with a julienne peeler; set aside. Cook pasta according to package directions, omitting salt and fat, and adding butternut noodles during last 2 minutes of cooking time. Drain.
- Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.
boiling water, porcini mushrooms, canola oil, onion, carrot, celery, cremini mushrooms, garlic, ground sirloin, oregano, kosher salt, red pepper, tomato sauce, butternut squash, walnuts, cheese
Taken from www.myrecipes.com/recipe/veggie-packed-bolognese (may not work)