Pasta alla Bolognese is an Italian favourite worldwide. However, when you take out the meat, there is little else left. This tomato sauce recipe is packed with flavours and will make meat lovers and vegetarians equally happy (yes, I checked 😉 ). This recipe is even better with homemade pasta if you have the time (and the energy 😉 ).
Ingredients: (serves 4 persons)
- 150g of cooked pasta per person (pasta recipe here)
- 200g of mushrooms
- 250g of tomato sauce (100% tomato)
- 200g of parmesan
- 2 garlic cloves
- 1 big onion
- 10g of butter (vegetal spread is fine as well)
- 2 tbsp of balsamic vinegar
- 1 pinch of salt
Preparation: 15 minutes
- Chop the mushrooms, the garlic cloves and the onion.
- In a hot pan, add the butter, the garlic, the onion and the mushrooms.
- When the mushrooms turn golden, add the tomato sauce. Season with salt and pepper to taste.
- Add the balsamic vinegar, lower the heat and let the sauce simmer for 5 minutes.
- Chop the parmesan into crumble sized bits. Add half to the sauce.
- Add the cooked pasta to the sauce. Mix well so all the pasta is covered. Serve with a generous amount of parmesan.
Last tip: For a perfect timing, bring water to boil and start cooking the pasta when you throw the mushrooms in the pan. For this recipe, spaghetti and tagliatelle give the most visually pleasing result.
The bottle: Serve with Italian red wine. A bottle of Chianti (Sangiovese) would be perfect to go with the tomato sauce.