
PIOPPINO BOLOGNESE “MEAT” PASTA
INGREDIENTS:
• 2 TBSP high heat oil (grape seed or avocado)
• 1 lb chopped Pioppino mushrooms
• 1⁄2 cup chopped onion
• 2⁄3 cup chopped celery
• 2⁄3 cup chopped carrot
• Salt (to taste)
• Black pepper (to taste)
• 1 cup whole milk
• 1 cup dry white wine
• 1 1⁄2 cups diced tomatoes
• 1 1⁄4 to 1 1⁄2 pounds pasta
• Freshly grated parmigiano-reggiano cheese to top dish
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INSTRUCTIONS:
• Heat oil over medium heat. Add pioppino mushrooms; cook and stir
until tender and browned, about 10 minutes
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• Add chopped onions to the mushrooms and continue to cook until
onions become translucent.
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• Next, add the chopped celery and carrot. Cook for about 2 minutes,
stirring often.
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• Add salt and pepper to taste and stir until uniform
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• Add milk and nutmeg and continue to simmer until mixture thickens
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• Next add wine (optional), and let it simmer until it has evaporated,
then add diced tomatoes and stir. Continue to cook and stir until
tomatoes have been incorporated into sauce
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• Toss “meat” sauce with cooked drained pasta, adding the
tablespoon of butter, and serve with freshly grated Parmesan on top