"Tagliatelle with Porcini Bolognese Sauce" (page 200) is an Italian dish, which in this rendition takes advantage of the chewiness of mushrooms to replace the traditional use of ground meat. This is a tomato based sauce with the addition of onion, carrot, and celery making this a hearty and healthy presentation. A small amount of soy creamer is added at the end of the cooking time for an extra layer of smoothness. After the sauce has simmered to perfection, it is served over tagliatelle (long flat noodles which can be interchanged with fettuccine if hard to find). Keep in mind that fresh porcini mushrooms can be scarce in the markets, although the dried variety can be readily found. You might have to substitute another fresh mushroom to make this dish - if so, pick one of the more flavorful wild mushroom varieties, if available. You can also use a combination of fresh and dried mushrooms for additional flavor and texture.
Keeping it "McDougall Friendly" checklist:
- Omit the olive oil when sautéing the vegetables; instead use a nonstick saucepan and/or a little water, broth, or sherry as the sauté liquid.
- Use whole grain tagliatelle (or fettuccine).