Adding dried porcini mushrooms to spaghetti bolognese can substantially enhance its flavour, according to Allison Brentnall of Slimming World Kitchen. The ingredient adds umami richness and depth to the sauce, making the dish more flavoursome.
Simple tweak for a richer sauce
Brentnall said: "Adding dried porcini mushrooms to this classic recipe adds depth of flavour in the sauce, and is good if you're short on time." The mushrooms need to be soaked in warm water beforehand, following the instructions on the packaging. Once prepared, they should be drained, roughly chopped, and added to the pot while it simmers.
Recipe ingredients and method
The recipe calls for one onion, one pepper, one carrot, 120g chestnut mushrooms, two garlic cloves, 50g smoked bacon medallions, half a beef stock cube, 5g dried porcini mushrooms, 250g beef mince (5% fat or less), 200g pasta, one teaspoon dried oregano, two tablespoons tomato purée, and 400g chopped tomatoes.
To prepare, peel and finely dice the onion, deseed and dice the pepper into 1cm squares, finely dice the carrot into 1cm cubes, quarter the chestnut mushrooms, and peel and crush the garlic. Trim any visible fat from the bacon medallions and roughly chop them. Dissolve the stock in 200ml boiled water, add the dried porcini, and leave to soak. Lightly coat a large non-stick frying pan with cooking spray and place over a medium-high heat.
Cook the bacon for two minutes, then add the mince and fry for five minutes, breaking it apart with a wooden spoon, until browned. Remove the meat from the pan and set aside. Boil the pasta and drain. Lift the porcini from the stock and chop finely. Return the frying pan to the heat and cook the onions, pepper, carrots, chestnut mushrooms, garlic, porcini, and oregano for four to five minutes. Add the bacon and mince back, stir in the tomato purée, and cook for one minute. Pour in the stock and chopped tomatoes, season lightly, and simmer for 15 minutes. Fold the pasta through the bolognese and serve.
