Spaghetti with Mushroom Bolognese >From EatingWell: EatingWell Serves Two
2 servings, 2 1/2 cups each 4 ounces whole-wheat spaghetti 1 tablespoon extra-virgin olive oil 2 large shallots, finely chopped 1 large carrot, peeled and finely chopped 10 ounces mushrooms, finely chopped 1/8 teaspoon salt, or to taste 1/4 teaspoon pepper 1 15-ounce can diced tomatoes 2 teaspoons chopped fresh oregano Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat. Tips & Notes Make Ahead Tip: Make the sauce, cover and refrigerate for up to 3 days. http://groups.yahoo.com/group/Recipes-for-2/ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
