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Walnut Mushroom Bolognese

Just because this pasta dish is vegetarian, does not mean that it is not rich and full of flavor. Begin by toasting the walnuts for a few minutes, seasoning them with salt and pepper, until fragrant and then set them aside. Next, cook a pound of chopped shiitake mushrooms in a bit of olive oil and add a couple teaspoons of soy sauce as well as a couple of teaspoons of balsamic vinegar. Set those aside, and then cook up a chopped onion, a large carrot and two stalks of celery until softened, seasoning generously. Stir in the mushrooms, walnuts, chopped garlic and dried oregano, cooking until fragrant. Add a few tablespoons of tomato paste and a couple tablespoons of miso, stirring together for a few more minutes and then add a half cup of red wine and cook down until the mixture thickens. Add a couple pounds of fresh tomatoes, tomato sauce, or a jar of canned tomatoes (whatever you have available). Depending on the liquid level, you may want to add some water as you bring the sauce to a boil and then simmer everything together for up to an hour. Once the sauce has thickened to your liking, add a couple tablespoons of olive oil and perhaps some rosemary and garlic herb salt or whatever seasonings needed. Cook up some Valicenti pasta, dress with the sauce and serve with grated Savage cheese.

organic big tomatoes held in hands
in Order

Long Wind Farm

Organic Tomatoes

appx. 1 lb
organic tomato sauce jarred
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1000 Stone Farm

Organic Tomato Sauce

16 oz
organic orange carrots in basket
in Order

River Berry Farm

Organic Carrots

2 lbs
organic yellow onions
in Order

Dog River Farm

Organic Yellow Onions

appx. 2 lbs
dried herb jar oregano
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Free Verse Farm

Dried Oregano

1 jar
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Valicenti Pasta Farm

Gluten Free Spaghetti

12-14 oz / 4-5 serv.
organic savage cheese
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von Trapp Farmstead

Organic Savage Cheese

appx. 6-8 oz