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Mushroom and garlic pasta

Ingredients:

• 4 cups Rotelle uncooked
• ½ cup onion chopped
• 1 clove garlic minced
• ½ cup Shiitake mushrooms chopped
• ½ cup Oyster mushrooms picked clean
• 1/3 cup Portobello mushrooms chopped
• 2 cups chicken stock
• 3 beef Bouillon cubes
• Salt and pepper to taste
• 3 tbsp clarified butter
• ½ cup red wine

How to:

• Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add the onion, garlic, and mushrooms (all) to the pan and sauté till the onions are slightly browned and the mushrooms soften.
• Add the red wine and sauté until most of the wine is absorbed. Add the chicken stock and the bouillon cubes and bring it all to a boil.
• Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper and cover and simmer for 15 minutes.
• When it’s all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.
• This dish is versatile and many different things can be added for extra flavour. Adding strips of chicken (sauté before the mushrooms) makes a wonderful dish. Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash, peppers, etc. Any types of mushrooms may also be substituted as you see fit.

Recipe source: http://www.professionalrecipes.com/recipes/pasta/rotelle_mushroom.html

SPAGHETTI BOLOGNAISE

(Catering for the crowds)
Ingredients:

* Spaghetti pasta
* Lean mince
* 1 x Onion
* Mushrooms
* Mixed herbs (e.g. oregano and thyme)
* 1 x cube beef stock
* Garlic
* Butter (or garlic butter)
* 1 x sachet/tin tomato paste
* 1 x can whole peeled tomatoes
* 1 x can tom & onion mix
* Tomato sauce or 1 table spoon brown sugar
* Cheddar cheese

The how to:

1. Boil spaghetti in a big pot of water with a drop of olive oil and a pinch of salt.

* Strain, rinse and steam to re heat once ready.

2. Chop up onions and sauté in deep frying pan with butter and herbs.

* Add mince with beef stock diluted in a quarter cup boiling water.
* Allow mince to brown throughout, stirring regularly, then add mushrooms to mix and cook for a couple more minutes.
* Add the cans and sachet of tomato mix
* Mix in one table spoon of tomato sauce/brown sugar and allow to simmer.
* Add salt and pepper for flavour.

3. Serve bolognaise over pasta with grated cheddar cheese to top.