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Chef Megan Mitchell

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Hand Torn Pasta with Mushroom Bolognese

Hand Torn Pasta with Mushroom Bolognese


  • 1 small yellow onion, cut into quarters
  • 3 celery stalks, cut into 2 inch pieces
  • 2 large carrots, scrubbed cleaned and cut into 2 inch pieces
  • 2 garlic cloves
  • EVOO, for sautéing
  • Salt and pepper, to taste
  • 1 ½ pounds assorted mushrooms (cremini, oyster, chanterelle, shiitake), cleaned
  • ¾ cup dry red wine
  • 1 cup whole milk, preferably organic
  • Freshly grated nutmeg
  • 1 28-ounce can crushed tomatoes
  • 2 tbsp. tomato paste
  • 3 eggs
  • 2 egg yolks
  • 2 tbsp. EVOO
  • 1 cup AP flour
  • 1 cup semolina flour
  • 1 ½ tsp. fine sea salt
  • 1 large ball burrata, for garnish
  • Baby basil leaves, for garnish
  • Freshly grated Parmesan cheese, for garnish


  1. In a food processor add the onion, celery, carrots and garlic and pulse until it begins to break down into small pieces but doesn’t puree into a sauce.

    Bring a medium sized Dutch oven up to heat over medium. Pour in a few tablespoons of EVOO and add in the chopped vegetables. Season with salt and pepper and cook for 5-7 minutes or until they begin to soften and break down.

  2. In the same food processor carafe, working in batches, add the cleaned mushrooms and pulse until they begin to break down like the veggies. Working in batches, add to the sautéed veggies and stir. Cook for 10 minutes to get a nice golden brown color on the mushrooms.

    Deglaze the pan with the red wine and then add the milk and nutmeg. Cook until the milk is almost fully absorbed. Lastly add in the crushed tomatoes, tomato paste and a good amount of salt and pepper. Stir, reduce to a low simmer and cook for 1 ½ hours, stirring often. Keep an eye on it so it doesn’t reduce too quickly and burn. If it bubbles up too much place a lid half on the pot so it doesn’t splatter.

  3. While the sauce cooks make the pasta. In a stand mixer fitted with a dough hook combine the eggs, yolks, EVOO, both flours and salt. Knead until a smooth dough forms. Remove from bowl and knead a few times by hand. Wrap with plastic wrap and let rest for 30 minutes or so.

  4. To form the pasta cut the ball into 4 pieces. Roll by hand into a thin, even sheet. Tear by hand into various sizes and shapes. Some should be long like lasagna sheets, others into 2-3 inch pieces. Toss in extra flour and lay flat on a baking sheet lined with flour. Keep covered until needed.

    Bring a large stock pot of heavily salted water to a boil. Bring a medium sized skillet up to heat.

    Working in batches, cook the pasta until al dente, about 3-5 minutes.

  5. To the skillet add a good amount of the Bolognese sauce along with some of the pasta cooking liquid. Once the pasta is al dente, add it to the sauce pan and cook another 2 minutes tossing to make sure the pasta is fully coated.

    To plate, place the pasta and sauce into a shallow bowl. Top with torn burrata, baby basil leaves and a drizzle of EVOO. Serve immediately.

    Recipe Courtesy of Megan Mitchell

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