Rigatoni with Vegetable Bolognese

Name: Rigatoni with Vegetable Bolognese
Yield: 6 to 8 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 1/2 cups very hot water; 3 carrots, peeled and chopped; 1 onion, peeled and chopped; 1 red bell pepper, cored, seeded, and chopped; 2 garlic cloves; 1/4 cup olive oil; 2 teaspoons chopped fresh thyme leaves; 1 teaspoon chopped fresh oregano leaves; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 5 ounces assorted mushrooms (such as shiitake, cremini, and brown), stemmed and chopped; 2 tablespoons tomato paste; 1/2 cup red wine; 1/2 cup mascarpone cheese; 1 pound rigatoni pasta; 1/4 cup freshly grated Parmesan cheese

December 9, 2011

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.

Recipe notes

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