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Receta Cheesecake Factory's Pasta With Mushroom Bolognese
by Global Cookbook

Cheesecake Factory's Pasta With Mushroom Bolognese
Calificación: 4/5
Avg. 4/5 1 voto
 
  Raciónes: 6

Ingredientes

  • 6 ounce spaghettini cooked al dente, liquid removed and kept hot
  • 2 ounce extra virgin olive oil
  • 1 ounce carrots chopped
  • 1 ounce yellow onion diced 1/4" thickness
  • 4 ounce mushrooms diced 1/4" thickness
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 Tbsp. chopped garlic
  • 1 tsp minced fresh thyme
  • 2 ounce Madeira wine
  • 10 ounce marinara sauce
  • 1 ounce butter
  • 1 ounce grated Parmesan cheese
  • 2 tsp minced fresh parsley

Direcciones

  1. In a saute/fry pan over medium-high heat, bring extra virgin olive oil to a light sizzle. Add in carrots and onions; cook till heated through and halfway cooked, about 2 to 3 min. Add in mushrooms; toss to incorporate. Season with salt and pepper. Cook till vegetables are tender, about 2 to 3 min more.
  2. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry. Add in garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add in marinara sauce; stir to incorporate. Cook till sauce is heated through. Add in butter; quickly stir to incorporate.
  3. Add in cooked pasta to pan; don't toss. Sprinkle 1/2 oz Parmesan cheese over pasta; toss to incorporate till ingredients are thoroughly combined and pasta is proportionately coated with sauce. Sprinkle remaining Parmesan cheese and parsley proportionately over pasta. Serve immediately.
  4. This recipe yields 6 to 8 servings.