Vegetarian Bolognese with Whole-Wheat Penne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste. Ingredients:
1/4 cup dried porcini mushrooms (about 1/4 ounce) |
1 tablespoon 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 mushrooms, finely chopped |
1/2 cup dry red wine |
1/4 cup warm water |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (28-ounce) can organic crushed tomatoes with basil, undrained |
1 (2-inch) piece parmigiano-reggiano cheese rind |
12 ounces uncooked whole-wheat penne (tube-shaped pasta) |
1/2 cup (2 ounces) shaved parmigiano-reggiano cheese |
Directions:
1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.
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