Pasta Bolognese with Mushrooms
- Total Time
Depending on the season, look for baby bella, shiitake, cremini, porcini, or morel mushrooms — they often come in packages already sliced.
olive oil4 tsp
uncooked onion(s)1 medium, finely chopped
garlic clove(s)3 clove(s), medium, sliced
uncooked ground chicken breast½ pound(s)
Cremini mushrooms12 oz, or any other variety
table salt½ tsp
black pepper½ tsp, freshly ground
canned tomato sauce8 oz
balsamic vinegar2 Tbsp
uncooked pasta9 oz, fresh fettuccine
- Bring 3 quarts of water to a boil in a large saucepan; set over high heat.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden brown, about 4 minutes. Add the chicken and cook, breaking it apart with a wooden spoon until browned, about 3 minutes. Add the mushrooms, salt, and pepper; cook, stirring occasionally, about 2 minutes. Add the tomato sauce and vinegar; bring to a simmer.
- Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes. Drain, reserving 1⁄2 cup of the pasta cooking water. Mix the pasta with the mushroom mixture, adding the reserved water to moisten. Yields 1 1/2 cups per serving.