Creamy Bolognese

 Creamy Bolognese 


Ancient Tuscan Grain pasta for best flavors

INGREDIENTS

  • Spero Sunflower Cream Cheese: 3/4 cup, we using The Herb
  • CREMINI MUSHROOMS: 16 oz., finely chopped
  • OLIVE OIL: 1 tbsp
  • YELLOW ONION: 1, finely chopped
  • MEDIUM CARROTS: 2-3, finely grated
  • GARLIC: 3-4 Cloves, minced
  • FLOUR, OR TOMATO PASTE: 1 tbsp
  • CRUSHED TOMATOES: 28 oz
  • VEGETABLE STOCK: 1 cup
  • RED WINE: 1/2 cup
  • DRIED ITALIAN HERBS: 1 tbsp

DO ITTT

  1. ADD the olive oil in a dutch oven to heat up over medium high heat for 1 minute
  2. ADD in the finely chopped (the smaller, the better) mushrooms, minced garlic, and finely chopped yellow onion
  3. SAUTÉ for 3-4 minutes, or until most of the moisture from the mushrooms is released
  4. STIR IN the finely grated carrots (which will help mix traditional bolognese texture)
  5. STIR IN the flour or tomato paste, and dried herbs
  6. ADD the red wine to cook down for 2-3 minutes
  7. STIR IN the crushed tomatoes and broth
  8. STIR IN  Spero Sunflower Cream Cheese, until all ingredients are well-combined.
  9. BRING to a boil, then simmer with a lid for 10-15 minutes.

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