Bolognese In Love
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Happy Maggy


What you need:
  • Tomatoes
  • Wild Mushrooms
  • Onion
  • Shallot
  • Garlic
  • Ground Beef
  • Butter
  • Truffle Olive Oil
  • Tomato Paste
  • Parmesan Cheese
  • Maple seasoning
  • Lime
  • Basil
How to cook:

First take 2-3 tomatoes and blend it until those become purees using blender and let it on the side. Sprinkle a 1/2 pound of ground beef with some salt, pepper, and maple seasoning then let it rest. Heat the truffle olive oil in large nonstick skillet on medium-high heat. Add thin slices of wild mushrooms, half onion, shallot and minced garlic. Stir until it get softened and put it on the side to mix with the pasta noodle before to serve.

On a boiling pot, fill with water just a little more than enough to cover all the pasta noodle (add some salt and a drizzle of olive oil). Using the same large nonstick skillet as before, throw in the rest of remaining half chopped onion, shallot and minced garlic. Add some butter and stir in the ground beef we have seasoned before until it half cooked. Pour in the tomato purees, 2 tablespoons of tomato paste, and add some grated parmesan cheese as much as you like but not too much because it’s salty. Cooked until everything well mixed and give it a little more salt, pepper and maple seasoning to add more flavor if needed. Meantime boil your pasta noodle, keep it on your attention to make sure it’s not overcooked.

Drain your pasta when it’s ready and toss it well with the truffle olive oil and wild mushroom mix we have cooked in the beginning. Serve with the pasta sauce and garnished with parmesan cheese and chopped basil. Don’t forget to arrange the pasta sauce in a heart shape to show some love!

Serving portion: 2

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