Porcini bolognese with truffle butter
This dish is umami central. Porcini mushroom bolognese with a rich port and truffle butter.
Ingredients
For the bolognese sauce
- 1 onion, diced
- 4 garlic cloves, finely chopped
- 1 carrot, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 2 tbsp olive oil
- 50g/1¾oz dried porcini, soaked in water and drained
- 100²µ/3½´Ç³ú chestnut mushrooms, chopped
- 2 Portobello mushrooms, chopped
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- 50ml/2fl oz red wine
- 25g/1oz parmesan, grated
- 1 tbsp yeast extract
For the truffle butter
- 1 banana shallot, diced
- 100ml/3½fl oz port
- 100²µ/3½´Ç³ú salted butter, softened
- 1 small jarred black truffle, chopped
- truffle oil, to taste
- salt and freshly ground black pepper
To serve
- fresh tagliatelle
- freshly grated parmesan
Method
To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture.
Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened.
Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed.
To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later.
To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan.
