main dishes

Wild Mushroom Ragu with Pasta

Name: Wild Mushroom Ragu with Pasta
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: Italian,
Ingredients: 1 pound assorted wild mushrooms such as shiitake, oyster and cremini, sliced; 2 tbsps olive oil divided; 2 tbsps McCormick Gourmet™ Organic Curry Powder, Hot Madras; 2 oz pancetta finely chopped (1/2 cup); 1 cup chopped onion; 1/3 cup finely chopped carrot; 1/3 cup finely chopped celery; 1 tbsp minced garlic; 1/2 cup red wine; 1 can (14 1/2 oz) petite diced tomatoes undrained; 2 tbsps tomato paste; 1/2 cup water; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt; 1/4 cup heavy cream; 2 tbsps chopped fresh Italian parsley; 8 oz whole grain pasta; 1/2 cup finely shredded Asiago cheese

Wild roasted mushrooms stand in for the ground meats in this meatless version of Bolognese sauce. Fragrant curry powder adds another layer of flavor complexity.

20m

PREP TIME

50m

COOK TIME

288

CALORIES

17

INGREDIENTS

Ingredients
Instructions
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Ingredients 8 Servings

1 pound assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
2 tablespoons olive oil, divided
2 tablespoons McCormick Gourmet™ Organic Hot Madras Curry Powder
2 ounces pancetta, finely chopped (1/2 cup)
1 cup chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1 tablespoon minced garlic
1/2 cup red wine
1 can (14 1/2 ounces) petite diced tomatoes, undrained
2 tablespoons tomato paste
1/2 cup water
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 cup heavy cream
2 tablespoons chopped fresh Italian parsley
8 ounces whole grain pasta Substitutions available
- whole wheat pasta
1/2 cup finely shredded Asiago cheese Substitutions available
- finely shredded Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil. Sprinkle with curry powder; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 15 to 20 minutes or until mushrooms are golden brown, stirring occasionally
2 Heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add pancetta; cook and stir 4 minutes or until browned. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until softened. Add wine; cook 1 minute or until reduced. Stir in tomatoes, tomato paste, roasted mushrooms, water and sea salt. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally. Add cream and parsley; cook and stir 2 minutes or until slightly thickened
3 Meanwhile, cook pasta as directed on package. Drain well. Serve mushroom ragu over pasta. Sprinkle with cheese