Serves: 4–6

Why this spice: Collected Foods Umami Blend deepens a mushroom-forward Bolognese with savory backbone that tastes slow-simmered even on a weeknight.

Ingredients

• 2 Tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 lb mixed mushrooms, finely chopped
• 3 garlic cloves, minced
• 2 tsp Collected Foods Umami Blend
• 2 Tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup milk or cream (optional)
• Kosher salt and black pepper
• 12 oz pasta; Parmesan for serving

Directions

1. Sauté onion, carrot, and celery in oil until soft, 8 minutes. Add mushrooms and cook until they release liquid and brown, 10–12 minutes.
2. Stir in garlic, Umami Blend, and tomato paste; cook 1–2 minutes until fragrant and brick-red.
3. Add crushed tomatoes and a pinch of salt. Simmer 20–25 minutes until thick. Stir in milk if using; adjust seasoning.
4. Toss with cooked pasta and a splash of pasta water. Finish with Parmesan and black pepper.

Chop mushrooms small so the sauce eats like a classic meat ragù texture.