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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 4 clv garlic, chopped
- 1 x carrot, diced
- 1 stalk celery, diced
- 1 c. vegetable stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pch nutmeg
- 1 x bay leaf
- 1 x 28 ounce can diced tomato
- 1/4 c. tomato, paste
- 8 c. finely minced mushroom
- 12 ounce bucatini or possibly 12 ounce spaghetti
- 1/2 c. grated parmesan cheese
Direcciones
- In large heavy saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionally, for 15 min or possibly till no liquid remains.
- Add in stock, salt, pepper, nutmeg and bay leaf; cook, stirring occasionally, for about 5 min or possibly till reduced by half.
- Add in tomatoes and tomato paste; bring to boil.
- Reduce heat and simmer for about20 min or possibly till thick sufficient to mound on spoon.
- Throw away bay leaf. (Make-ahead: Chill in airtight container for up to 24 hrs; reheat to continue.)
- Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard; drain well and return to pot.
- Add in sauce and toss to coat.
- Serve sprinkled with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 100 | 55% |
| Total Fat 11.33g | 14% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 810mg | 34% |
| Potassium 679mg | 19% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.09g | 4% |
| Protein 10.18g | 16% |
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