Vegetarian Bolognese
An unbelievably flavorful, hearty and cozy Vegetarian pasta dish. Recipe adapted from Cooking Light
Ingredients
- 1/4 cup finely ground dried porcini mushrooms about 1/4 ounce (it has a strong flavor so start with 2 tablespoons and add more to taste. We often use 3 tablespoons)
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 8-ounce package cremini (baby bella) mushrooms, chopped You can chop finely or coarsely depending on how much you want to taste the individual mushrooms
- 1/2 cup dry red wine
- 1/4 cup warm water you may add more as it cooks
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon ground black pepper
- 1 750 g container chopped or crushed tomatoes
- 2 2-inch pieces Parmigiano-Reggiano cheese rind we use up to 3 rinds sometimes
- 12 ounces uncooked gluten-free pasta
- Grated Parmigiano-Reggiano cheese for topping
Instructions
- Place dried mushrooms in a spice or coffee grinder or food processor and process until finely ground. Set aside.
- In a large saucepan over medium-high heat, heat olive oil until shimmering, not burning. Add carrots and celery and sauté 10 minutes or starting to get tender.
- Add onions and mushrooms and simmer an additional 10 minutes. NOTE: You could add the carrots, celery, mushrooms and onions all at once but we like to give the carrots and celery a few extra minutes cooking time.
- Add wine, stir to combine. Then let wine boil off. It will visibly disappear or almost fully evaporate, approximately 5 mins.
- Add 1/4 cup warm water, salt, pepper, crushed tomatoes, and cheese rind to veggie mixture. Stir to combine.
- Stir in ground porcini mushrooms.
- Cover, reduce heat, and simmer 40 minutes or longer. It is a thick sauce, feel free to add water to thin it out to taste.
- Remove rind and discard before serving.
- When ready to eat, cook pasta according to package directions. Serve with sauce, top with parmigiano reggiano. Enjoy!
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