Each May I remember a friend of mine that said that this month is as complicated and full of things as December but without the Christmas Tree. And she is right for sure! In some schools classes are ending, there are all the festivals in the world, tournaments, award ceremonies, etc.
But it is also the Mother’s Day and it is a day to celebrate all what moms do. And look, we do a LOT. A day before, I took Sofia to a soccer game and Santiago to a party and in the evening the girls to another party.
I was running all day and almost did not do anything special, but I regretted it. I remembered when I was a little girl that Mother’s Day always spent with my mother, my aunts and grandmothers. It was super fun! So if I decided to celebrate and I got off at Walmart really fast and bought a packet of Pasta Barilla®.
I decided to make spaghetti bolognese, well my version of spaghetti bolognese. A quick and easy but especially delicious recipe. Almost the same as the original bolognese, I start browning chopped onion, celery and carrot in oil extra virgin olive oil. But later, the changes begin, my version ….
I do it with mushrooms instead of meat and red wine instead of white wine, I do not use milk but I do use San Marzano tomatoes and finally, instead of adding Parmesan cheese, I use a mixture of fresh herbs: parsley and oregano. But yeah, I serve on an authentic Italian pasta, as Barilla®.
Try it, I´m sure you will love it, and if you do, please share it.
Pasta a la Bolognese
- 1 box of Spaghetti Barilla®
- 4 tablespoons extra virgin olive oil
- 1 small onion chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 1 pound mushrooms I use cremini, chopped
- 1/2 cup red wine optional
- 1 20- ounce can of San Marzano tomatoes
- 1 cup water
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon fresh oregano to serve
- 3 tablespoons fresh parsley to serve
- Boil the pasta according to the instructions .
- In a separate pot add olive oil and heat a little.
- Add the chopped onion , carrot and celery and a good pinch of salt , leave for a few minutes over low heat.
- Add the mushrooms and leave until soft and the bottom of the pot begins to caramelize .
- Add the wine to all the bits of vegetables bottom of the pot and let it peel off about 5 minutes to concentrate a little taste. Use wine is optional .
- Finally add the can of tomatoes and a cup of water . Check salt and put black pepper. And let it simmer uncovered for about 10 minutes.
- To serve , place on a platter cooked and sauce over pasta. Sprinkle with the mixture of aromatic herbs .
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.