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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

  • Knorr Italian Tomato Base (12x700g) 400 g

  • Mozzarella cheese 600 g

  • Knorr Chicken Stock Powder (6x1Kg) 20 g

  • Sage, fresh 50 g

  • Preparation Mrthod,

  • 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

Bolognese pasta: About
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