Bolognese Sauce with Shitaki Mushrooms

Today’s recipe is one of my Bolognese sauces and a staple in my kitchen.

My boys love it (without the shitakis, of  course: keep in mind I still don’t do miracles)…

…and who doesn’t love a good bowl of  pasta with a good amount of chunky meat sauce?

There would be riots in my house if I don’t cook this at least twice a month.

Even myself: I’m not a carnivorous at all, and once in a while I found myself craving for this meat sauce.

It’s perfect with pasta and to make beef lasagna too.

Sometimes I freeze it and then defrost it in those days in which I don’t want to cook (and yes, I do have those days too.)

I first published my recipe in Mamás Latinas. For the pictures, I served it with vermicelli al dente and Parmigiano Reggiano. I hope you like it.

Bolognese Sauce with Shitaki Mushrooms | Ingredients for 8 portions

In a large deep skillet with a lid, put heat oil over medium heat. Sauté the garlic and onion until wilted, about 5 minutes. Add the meat, turn up the heat and cook until cooked through, about 10-12 minutes. Add the wine, reduce the heat and cook until the liquid has reduced by more than half. Add the herbs and the carrots and cook over medium heat for 5 minutes. Add the tomatoes and bring to a boil. Cover and simmer for 1 hour. Add the mushrooms and cook for 5 minutes until they are hydrated. Add salt and pepper to taste.