Vegetarian

Rachael Ray's Portabella Bolognese is for Dinner.

Rachael Ray's Portabella Bolognese takes 15 minutes to prepare.

Rachael Ray's Portabella Bolognese takes 45 minutes to cook.

Rachael Ray's Portabella Bolognese makes 8 servings.

The ingredients for Rachael Ray's Portabella Bolognese are:

1 ounce dried mushrooms, such as porcini or mixed
wild mushrooms
2 cups water or chicken stock
2 tablespoons EVOO ? Extra Virgin Olive Oil
3 tablespoons butter, cut into pieces
4 portabella mushrooms, cut into 1/4-inch dice
1 medium onion, chopped
1 small carrot, peeled and chopped
1 small rib celery, chopped
2 large cloves garlic, finely chopped
1 bay leaf, fresh or dried
Salt and pepper
Freshly grated nutmeg to your taste
2 tablespoons tomato paste
1 cup dry red wine
1 14-ounce can crushed tomatoes or tomato puree
1 cup whole milk
1 pound fettuccine pasta
A handful of flat-leaf parsley, finely chopped
Grated Pecorino Romano cheese

Here is how you make Rachael Ray's Portabella Bolognese:

Place dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil then reduce heat to low and steep.StepHeat a heavy pot over medium to medium-high heat with 2 turns of the pan EVOO. When hot, add butter and melt into oil then add portabellas, onions, carrots, celery, garlic, and bay leaf. Saut? until tender, 15 minutes, then season with salt, pepper and nutmeg, stir in tomato paste and cook 1 minute. Stir in wine and reduce 2 minutes to evaporate. Add crushed or pureed tomatoes and stir. Reduce heat.Remove dried mushrooms from steeping liquid and chop. Stir into sauce. Add steeping liquid, reserving the last few spoonfuls in pot as any grit on the mushrooms will have settled there. Stir in milk. Simmer over low heat 20-30 minutes to thicken.StepBring a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese. Serving Size:?Makes 6-8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CATT716.

The nutritional information for Rachael Ray's Portabella Bolognese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 374.4

• Total Fat: 13.9 g
• Cholesterol: 29.9 mg
• Sodium: 416.1 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 7.7 g
• Protein: 13.1 g

Rachael Ray's Portabella Bolognese is Italian cuisine.

The dietary needs meet for Rachael Ray's Portabella Bolognese is Low Carb