mushroom bolognese

The thing about resolutions is you don't have to wait until January 1st to start them. It's much healthier to do a check in with yourself and see what's going right, what needs improving, and look towards the future. I've been wanting to dedicate a place on my other blog, In Jennie's Kitchen, for families. It's been an interesting road since I started blogging three years ago. What started as a mom blog (before I even knew it was called mommy blogging), evolved into a food blog, and now I'm combining the two worlds in a way. You'll find the same great recipes you've come to cherish from In Jennie's Kitchen over here at The Family Table. The bonus is I'm going to offer helpful hints for making mealtime easier, and most important enjoyable, when there are growing tastebuds in the picture. Life changes when you have kids, but that doesn't mean you have to abandon the foods you love, sneak in vegetable purees or stick to chicken nuggets.

First up, let's talk about what makes a recipe family friendly. For me, it's anything that can be prepared in 30 minutes or less. I don't cater to finicky kid-palates. If that was the case, we'd be eating mac n' cheese, albeit homemade, every night of the week. But I do look at every meal as having "components" and the chance to introduce new foods and flavors. Notice, I say "introduce" because there's never a guarantee they will actually eat it all. I also keep my kids' tastes in mind and try to include a few things I know they'll like—it always helps to have familiar foods. All the while keeping time in mind.

One of my secret ingredients is marinara sauce. I make it at least once a week, and always extra to use for another meal during the week. When I have time try to make big batches to freeze for really hectic days. While I love making a bolognese from scratch, leftover meatballs, mashed up with a fork are a quick weeknight alternative. And then there's my mock bolognese, using mushrooms. Nothing fancy, just the plain 'ol white button variety—though baby bellas are delicious too.

The thing I love most about this dish? My kids will actually eat the mushrooms. Something about the texture and presentation, I'm sure, since they're chopped super fine—almost minced. I don't hide the fact that they are mushrooms. In fact last time I made it, my 6 year old asked me what they were, then made a face—you know the look. By time dinner rolled around, she ate it all up. Perhaps she forgot what they were, but there were no sneaky chefs in my kitchen that day.

mushroom bolognese

serves 4

1 tablespoon extra virgin olive oil

One 10 ounce package mushrooms, cleaned and chopped very fine

1 medium onion, chopped fine

1 - 28 ounce can pureed tomatoes

1/2 teaspoon dried Italian herbs (link to Katchkie Farms)

splash of red wine, optional

Salt and freshly ground pepper, to taste

8 ounces dry spaghetti, cooked according to package directions

Freshly grated Parmesan cheese, to garnish

Heat olive oil in a skillet over medium-high heat. Add the mushrooms and onions and saute until both are golden. Add the canned tomatoes, dried Italian herbs and red wine, if using. Season with salt and pepper. Bring to a boil, then reduce to a simmer and let cook 15 minutes.

Drain pasta and divide into four deep serving bowls. Ladle sauce, amount to your liking, over pasta. Serve immediately, sprinkled with fresh grated Parmesan, if desired.

Comments

[Maria]

Great vegetarian meal! I will be making this one soon:)

[Cristie]

I've been trying to serve more healthy options as well by going organic and serving meat only a few times a week. I love this recipe. Your post was beautiful.

[school_dubl]

Happy New Year! Happiness and success in 2011.