Mushroom Bolognese

Instructions

 

Prepare the herb oil

In a small bowl, combine the olive oil, lemon zest, grated garlic, and chopped parsley. Mix well and add salt to taste. Set aside.

 

Prepare the mushrooms

Finely chop all the mushrooms until they resemble minced meat.

 

Cook the mushrooms

Heat a large pan over high heat. Add the olive oil and bring it to smoking point. Add half the chopped mushrooms and cook until they reduce in size, then add the remaining half. Cook until golden brown and start to fry.

 

Add spices and tomato paste

Add the tomato paste, smoked paprika, black pepper, cumin, cinnamon, star anise, and brown sugar. Cook until the mixture is fragrant, browned, and starts to stick to the pan.

 

Deglaze with wine

Pour in the wine and allow it to cook off for 2 minutes.

 

Add tomatoes and simmer

Add the chopped cherry tomatoes, passata, and 150ml water. Stir well and season with salt if needed. Let it simmer on medium heat for 10–15 minutes until the sauce thickens but is not dry.

 

Cook the pasta

Boil the pasta according to the package instructions. Drain and add directly to the sauce. Mix on high heat for 1 minute to fully incorporate the flavors.

 

Serve

Transfer to a large serving platter. Finish with a drizzle of herb oil and a generous sprinkle of grated Parmesan.

 

Serve hot with a glass of chilled Zambartas “Garden of Cyprus” Rose. Enjoy!