It is strange for an Italian to hear "Bolognese sauce," because in Italy, the dish is simply called ragù (which originated in Bologna). Over time, ragù has come to describe a category of pasta sauce made from finely chopped or minced ingredients simmered into a rich, textured consistency. You may encounter other ragù variations, usually specified as ragù di [ingredient] to distinguish them from the classic version.
This time, I am introducing a ragù made from portobello mushrooms, sun-dried tomatoes, and walnuts, a perfect dish for autumn and winter!
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Nguyên liệu
400 g pappardelle pasta
250 g portobello mushrooms
100 g walnuts
50 g sun-dried tomatoes in oil
300 g soy cooking cream
1 cup of tomato passata
1 clove garlic
1/2 onion
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Cách làm
1. Cook garlic and onion with oil, then add mushroom, cook for 10 mins, add tomato passata, sundried tomatoes. Cook for another 5 mins. 2. Put the cooked sauce and walnut into a blender and mix until smooth. 3. Cook the pappardelle in a large pot of salted boiling water until al dente. 4. Drain the pasta and toss with the sauce over low heat until warm. 1791313324938.jpg522 KB
