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!
Main Course
Ingredients
Mushroom Bolognese with Buffalo Mozzarella
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Rs0.0
Mushroom Bolognese with Buffalo Mozzarella:
Fettuccine pasta
/kg
1.0 kg
0%
Olive oil
/ml
50.0 ml
0%
Capsicum mixed, minced
/g
300.0 g
0%
Red Onion, minced
/g
180.0 g
0%
Minced garlic
/g
40.0 g
0%
Fresh mushrooms, minced
/kg
1.0 kg
0%
Oregano, fresh, minced
/g
40.0 g
0%
Basil, fresh, minced
/g
40.0 g
0%
Parmigiano cheese, grated
/g
500.0 g
0%
Balsamic vinegar
/ml
150.0 ml
0%
Sugar
/g
40.0 g
0%
Knorr Italian Tomato Base (12x700g)
/g
400.0 g
0%
Mozzarella cheese
/g
600.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
20.0 g
0%
Sage, fresh
/g
50.0 g
0%
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Mushroom Bolognese with Buffalo Mozzarella:
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Fettuccine pasta 1.0 kg
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Olive oil 50.0 ml
-
Capsicum mixed, minced 300.0 g
-
Red Onion, minced 180.0 g
-
Minced garlic 40.0 g
-
Fresh mushrooms, minced 1.0 kg
-
Oregano, fresh, minced 40.0 g
-
Basil, fresh, minced 40.0 g
-
Parmigiano cheese, grated 500.0 g
-
Balsamic vinegar 150.0 ml
-
Sugar 40.0 g
-
Mozzarella cheese 600.0 g
-
Sage, fresh 50.0 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
