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<\/a><\/div>\nBolognese Sauce with Shitaki Mushrooms | Ingredients for 8 portions<\/b><\/p>\n<\/div>\n<\/div>\n
4 Tbs. olive oil<\/div>\n
4 garlic cloves, minced<\/div>\n
1 large onion, finely chopped<\/div>\n
2 pounds of ground beef (the leaner, the better)<\/div>\n
1 cup of red or white wine<\/div>\n
12 fresh basil leaves, or 2 teaspoons dried basil<\/div>\n
1 sprig fresh thyme, or 1teaspoon of dried thyme<\/div>\n
1 carrot, finely chopped<\/div>\n
2 pounds of crushed tomatoes<\/div>\n
1 cup of dried Shitaki mushrooms<\/div>\n
Coarse sea salt<\/div>\n
Freshly ground black pepper<\/div>\n
<\/div>\n
\n
In a large deep skillet with a lid, put heat oil over medium heat. Saut\u00e9 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.\u00a0<\/span><\/p>\n<\/div>\n<\/div>\n
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