Preparation time: 10'
Cooking time: 30'
Ingredients
1 onion
200 gr. mushrooms champignon
200 gr. mushrooms pleurotus
200 gr. mushrooms portobello
2 cloves of garlic
1 leek
120 gr. olive oil
2 tbsp. Tomatopaste KYKNOS
400 gr. Milled Tomatoes KYKNOS
80 ml. of red wine
200 gr. vegetable stock or water
1 laurel
1 stick cinnamon
2 cloves
3 spices
1 tsp. fresh thyme
Sweet paprika
Salt, Freshly ground pepper
500 gr. pasta fusilli
Preparation
Chop the onion and garlic. Put the mushrooms in a food processor until they become small pieces but not a mass. We can do this by chopping the mushrooms and with a knife.
Wash the leek well and cut it into thin slices.
Pour the olive oil into a shallow pot or pan and heat over medium to high heat. Add our mushrooms and a little salt and saute well for 5-7 minutes until they lose their liquid. Add the onion, garlic and leek and cook for another 2 minutes until they also wilt.
Add the Tomatopaste KYKNOS and cook for another 1 minute. Deglaze with the wine and let it evaporate completely. Add the Milled Tomatoes KYKNOS and the broth.
Lower the heat and add the spices, fresh thyme, paprika and pepper and let them cook for 15-20 minutes until our sauce thickens. Season with salt and remove the spices.
Remove from the heat and prepare our pasta.
Serve the pasta and the mushroom bolognese and, if desired, add grated cheese of your choice.