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Mushroom Bolognese with Buffalo Mozzarella:

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! 



  1. 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