Mushroom Bolognese with Buffalo Mozzarella
Portions 10 serving
Fettuccine pasta 1 kg
Olive oil 50 ml
Capsicum mixed, minced 300 g
Red Onion, minced 180 g
Minced garlic 40 g
Fresh mushrooms, minced 1 kg
Oregano, fresh, minced 40 g
Basil, fresh, minced 40 g
Parmigiano cheese, grated 500 g
Balsamic vinegar 150 ml
Sugar 40 g
Mozzarella cheese 600 g
Sage, fresh 50 g
Heat a large pot with 2 tablespoons of olive oil over medium heat.
Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
Add in the garlic and mushrooms. Allow the mushrooms to release juices and fully cook down, about 5 minutes. In the last minute of cooking, add in the oregano and basil.
Turn the heat to high and deglaze the pan with balsamic vinegar. Cook down the mixture for 2-3 minutes.
Add in Knorr Italian Tomato Sauce, sugar & Knorr Chicken Stock Powder. Allow mixture to come to a boil, then turn heat to low. Plop in the parmesan, cover the pot with a lid, and let simmer for 2-3 hours (the longer it goes, the deeper the flavor will be).
Finish with buffalo mozzarella and fresh sage
Serve with tagliatelle pasta