Lion’s Mane Bolognese

INGREDIENTS

● 8 ounces Four Star Mushroom's lion’s mane mushrooms, finely chopped (about 3 1⁄2 cups)

• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1⁄2 onion, finely chopped
• 1⁄2 teaspoon kosher salt, plus
• more as needed
• 1⁄2 fennel bulb, finely chopped
• 1 small carrot, finely chopped
• 3 garlic cloves, minced
• Pinch of red pepper flakes
• 2 tablespoons double concentrated tomato paste
• 1⁄2 cup dry white wine
• 14 ounces (about 2 cups) passata or San Marzano tomato sauce
• 1 cup roasted vegetable stock or chicken stock, divided
• 1 cup whole milk or cream, divided
• 1 Parmesan rind
• Freshly ground black pepper
• 12 ounces dried spaghetti or another long pasta
• 1⁄4 cup grated Parmesan cheese, plus more for serving

DIRECTIONS

• Heat 1 tablespoon of the olive oil and the butter in a large saucepan over medium heat.
• Add the onion, a pinch of salt, and cook for 2 to 3 minutes, or until translucent.
• Add the fennel, carrot, and a pinch of salt and sauté for 10 to 12 minutes, or until the vegetables are softened and caramelized.
• Stir in the garlic and pepper flakes and cook for an additional minute.
• Add the remaining 1 tablespoon of olive oil to the pan, stir in the mushrooms, 1⁄2 teaspoon of salt, and cook, until the mushrooms turn golden brown, 5 to 6 minutes.
• Add the tomato paste and cook, stirring often, for 3 to 4 minutes, or until the mixture is thickened and the paste has lost its bright color.
• Stir in the wine and cook until it reduces by half.
• Add the passata, 1⁄2 cup of stock, and 1⁄2 cup of the milk and stir until combined.
• Add the Parmesan rind and cook at a low simmer, for 45 to 60 minutes, adding a little more stock and milk as the mixture cooks down, until the flavors have developed and the sauce has thickened.
• Remove the Parmesan rind, and then taste and adjust the seasoning with salt and pepper.
• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook for 7 to 10 minutes, or until al dente.
• Drain the pasta, reserving 1⁄2 cup of the pasta water.
• Add the pasta to the pan with the sauce and toss to combine.
• Add a little of the pasta water and continue to toss and cook—the pasta sauce should cling nicely to the pasta.
• Add the grated Parmesan cheese and toss thoroughly. Serve with additional Parmesan cheese.