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Mushroom Bolognese with Sweet Potatoes

Mushroom Bolognese with Sweet Potato


  • 1 ounce dried porcini mushrooms
  • 1 ½ cups water
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion peeled and chopped
  • 3-4 garlic cloves minced
  • 2 cups diced sweet potatoes ½ in. cubes
  • 1 large Portobello mushroom cap gills scraped, cut into ¼ in. cubes
  • 1 10 oz. package frozen chopped spinach, thawed and excess water removed
  • 3 tablespoons tomato paste
  • ½ cup dry red wine
  • 1 28 oz. can fire roasted diced tomatoes
  • 1 teaspoon salt and pepper
  • 1 teaspoon dried oregano
  • 1 pound pasta of choice I used quinoa penne
  • Parmesan
  • Fresh basil


  • Place dried mushrooms in a small bowl and cover with 1 ½ cups boiling water. Allow the mushrooms to soften, about 30 minutes. Scoop out, strain, and chop mushrooms, reserving the soaking liquid.
  • Place the oil in a large, heavy skillet over medium-high heat. Add chopped vegetables, salt, pepper and oregano, and cook until tender, about 6-8 minutes. Add porcini mushrooms, fresh mushrooms and tomato paste, stirring, and cook until mushrooms are softened, about 5 minutes. Add porcini mushroom liquid and red wine. Cook until wine is reduced, about 5 minutes. Add tomato sauce and simmer over low heat for 20 minutes.
  • Meanwhile, in a large pot of boiling water, cook pasta until al dente. Drain and toss with sauce. Top with cheese and basil, and serve!