Spaghetti Mushroom Bolognese

No introduction needed; yes it is yet another classic Italian Pasta recipe for you all. This time, it’s the easiest one: Spaghetti Bolognese with mushroom for some added taste.

Spaghetti Mushroom Bolognese

Ingredients needed:

Spaghetti pasta: ½ pack;
Mushroom: 5-6, cut into slices;
Tomato: 2 big;
Onion: 1 Big, chopped o sliced in thin strips;
Garlic: 3-4 cloves, chopped;
Olive: 6-7, cut into slices;
Olive Oil (any veg oil will do): 1 tbs;
Water: for blanching the tomatoes and to boil pasta;
Salt: to taste;
Dry Herbs: To Taste;
Grated Cheese: 1 Tbs (optional)

How to:

Start with boiling the spaghetti till al dente (done but not remain a little firm inside) and blanching the ripe red tomatoes. Add salt to boil the spaghetti.
While doing the pasta would take around12-15 minutes, blanching tomatoes would take only two minutes or so. Set aside the boil spaghetti. Before boiling, just make crisscross cut lines at the head and bottom of the tomatoes with a knife as it makes peeling out the skin easier. Take care not to let the tomatoes turn soggy. Cool them. Peel the tomatoes and chop them coarsely.
Now put extra virgin olive oil in a large pan and add chopped garlic. Fry for one minute and then add the onion slices. Fry till translucent.
Now put the blanched and chopped tomatoes in the pan and cook until the tomatoes get softened and mushy.
It’s time to add up the mushroom slices. Fry properly without adding extra water as mushroom itself contains lots of water. Let them get dried up apparently.
Put the spaghetti. Stir and mix well with the masala. Now add salt and mixed herbs as per needed.
Slice up the olives and add in. Coat well. Sprinkle the grated cheese all over and serve with Garlic Bread.