Mushroom Bolognese with Organic Whole Wheat Fettuccine

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour


1/2 lb. Pappardelle's Organic Whole Wheat Fettuccine
1/2 pounds mixed mushrooms
1/4 cup olive oil
3 cloves garlic, minced
1 large carrot, peeled and finely chopped
1 rib celery, finely chopped
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper 
Small bundle fresh thyme, tied with butcher's twine 
3 tablespoons tomato paste 
1 cup whole milk 
Torn fresh basil leaves, for serving 
Parmesan, for serving 


  1. In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside
  2. Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
  3. Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
  4. To prepare pasta , bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and set aside.
  5. Before serving bolognese, stir in some basil and freshly grated Parmesan.
  6. Plate pasta and top with bolognese and fresh Parmesan. Enjoy!