Cheesecake Factory's Pasta With Mushroom Bolognese

Recipe Ingredients

6 oz	170g	Spaghettini - cooked al dente,
		Drained and kept warm
2 oz	56g	Olive oil
1 oz	28g	Carrots - minced
1 oz	28g	Yellow onion - diced 1/4" thickness
4 oz	113g	Mushrooms - diced 1/4" thickness
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Chopped fresh thyme
2 oz	56g	Madeira wine
10 oz	284g	Marinara sauce
1 oz	28g	Butter
1 oz	28g	Grated Parmesan cheese
2 teaspoons	10ml	Chopped fresh parsley

Recipe Instructions

In a saute pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes. Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more.

When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry. Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate.

Add cooked pasta to pan; do not toss. Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately.

This recipe yields 6 to 8 servings.

Source:
Cheesecake Factory Restaurants

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