The beautiful town of Emilia-Romagna is famous for Parmigiano Riggiano cheese, tortellini pasta, Bolognese sauce & Balsamic vinegar of Modena. This semi vegetarian recipe – mushroom Bolognese with buffalo mozzarella – takes all these local ingredients in account to create a lush comfort dish. Try it out on your specials menu soon!
Ingredients
Mushroom Bolognese with Buffalo Mozzarella:
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Fettuccine pasta 1 kg
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Olive oil 50 ml
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Capsicum mixed, minced 300 g
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Red Onion, minced 180 g
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Minced garlic 40 g
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Fresh mushrooms, minced 1 kg
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Oregano, fresh, minced 40 g
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Basil, fresh, minced 40 g
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Parmigiano cheese, grated 500 g
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Balsamic vinegar 150 ml
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Sugar 40 g
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Mozzarella cheese 600 g
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Sage, fresh 50 g
Preparation
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Mushroom Bolognese with Buffalo Mozzarella:
- 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 Professional Italian Tomato Base, sugar & Knorr Professional Chicken Stock 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
