Cheesecake Factory Pasta With Mushroom Bolognese Recipes

PASTA NAPOLITANA

Steps:

• In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

CHEESECAKE FACTORY PASTA WITH MUSHROOM BOLOGNESE

Steps:

• In a saute pan over medium-high heat bring olive oil to a light sizzle.
• Add the minced carrots and onions.
• Cook for 2 to 3 minutes stirring constantly.
• Add the minced mushrooms-stir well.
• Season with the salt and pepper.
• Cook until vegetables are tender-about 2 minutes.
• Add the garlic and thyme, toss well.
• Pour Maderia wine down sides of pan.
• Add the Marinara Sauce, stir well.
• Cook until sauce is heated through.
• Add the butter-stir quickly to incorporate.
• Add cooked pasta to pan-do not toss.
• Sprinkle with 1/2 the parmesan cheese.
• Toss or stir well.
• Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
• Serve Immediately.