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boiling water porcini mushrooms canola oil onion carrot celery cremini mushrooms garlic ground sirloin oregano kosher salt red pepper tomato sauce butternut squash walnuts cheese
Viewed: 52 - Published at: 6 years agoIngredients
- 2/3 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 3/4 cup finely chopped carrot
- 2/3 cup finely chopped celery
- 8 ounces cremini mushrooms, finely chopped
- 6 garlic cloves, minced
- 6 ounces 90% lean ground sirloin
- 3 tablespoons unsalted tomato paste
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 (8-ounce) cans unsalted tomato sauce
- 12 ounces peeled butternut squash
- 4 ounces whole-grain spaghetti (such as Barilla)
- 1/3 cup finely chopped walnuts, toasted
- 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)
Method
- Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.
- Run squash through a spiralizer to create noodles, or cut into long noodles with a julienne peeler; set aside. Cook pasta according to package directions, omitting salt and fat, and adding butternut noodles during last 2 minutes of cooking time. Drain.
- Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.
