Rigatoni With Vegetable Bolognese Recipes
RIGATONI WITH VEGETABLE BOLOGNESE
I've made this a lot. Even though it's completely vegetarian, it tastes very full-bodied and complex, with a deep, winy flavor that even meat-lovers will enjoy. I serve it often when I am cooking for a crowd and don't know how many vegetarians may be in the group.
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the dried porcini mushrooms in a small bowl and cover with the hot water. Set aside and let the mushrooms soften.
- Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Heat the olive oil in a large, heavy skillet. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook over medium-high heat until tender, about 6 minutes.
- Strain the porcini mushrooms, reserving the soaking liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the mushroom soaking liquid and the red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the mascarpone cheese and stir just until the cheese is incorporated.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid, and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with the Parmesan and serve.
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- Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.Place the carrots, onion, bell pepper and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt and pepper and cook until tender, about 6 minutes.Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated. Meanwhile, bring a large pot of salted water to a boil over high heat.Add the pasta and c
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