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bucatini pasta with bolognese sauce and fresh peas on a wooden table with a blue striped napkin

Bucatini Pasta Bolognese

porcini, cremini, pork, beef

STARS

A traditional Italian pasta sauce made with porcini and cremini mushrooms, peas, ground beef and pork, all stewed together with onion, celery, carrots, and tomatoes and served with Bucatini pasta and pecorino cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Sauce

  • 1/2 cup dried porcini mushrooms
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1 pound ground beef
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 8 ounces cremini mushrooms, quartered
  • 2 cups tomato sauce
  • 1 cup frozen peas
  • Salt and pepper to taste

Pasta

  • 8 ounces bucatini pasta

Cheese

  • Shaved parmesan, for serving.
Directions
1
Place the porcini mushrooms in a bowl and cover with hot water. Let sit for 1 hour, until rehydrated.
2
In a large pot, heat the olive oil over medium heat. Add the pork and beef and cook, mixing to break into smaller pieces. Pour off the excess fat, then add the celery, carrots and cremini mushrooms and cook until soft. Add the porcini and soaking liquid, tomato sauce and bring to a simmer. Cook for 10 minutes, until flavorful. Adjust the seasoning with salt and pepper. Stir in the peas and remove from the heat.
3
Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
Toss the pasta with the sauce, divide the between plates and top with shaved parmesan.

Bucatini Pasta Bolognese

porcini, cremini, pork, beef

STARS

A traditional Italian pasta sauce made with porcini and cremini mushrooms, peas, ground beef and pork, all stewed together with onion, celery, carrots, and tomatoes and served with Bucatini pasta and pecorino cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Sauce

  • 1/2 cup dried porcini mushrooms
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1 pound ground beef
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 8 ounces cremini mushrooms, quartered
  • 2 cups tomato sauce
  • 1 cup frozen peas
  • Salt and pepper to taste

Pasta

  • 8 ounces bucatini pasta

Cheese

  • Shaved parmesan, for serving.

Directions

1
Place the porcini mushrooms in a bowl and cover with hot water. Let sit for 1 hour, until rehydrated.
2
In a large pot, heat the olive oil over medium heat. Add the pork and beef and cook, mixing to break into smaller pieces. Pour off the excess fat, then add the celery, carrots and cremini mushrooms and cook until soft. Add the porcini and soaking liquid, tomato sauce and bring to a simmer. Cook for 10 minutes, until flavorful. Adjust the seasoning with salt and pepper. Stir in the peas and remove from the heat.
3
Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
Toss the pasta with the sauce, divide the between plates and top with shaved parmesan.