Pappardelle with Vegetable "Bolognese"

Pappardelle with Vegetable "Bolognese"
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 2 celery ribs
  • 2 teaspoons fresh rosemary
  • ¾ pound dried pappardelle
  • 1 ounce finely grated Parmigiano-Reggiano
  • ¾ teaspoon salt
  • + 7 more ingredients
    • 3 medium shallots
    • ½ teaspoon black pepper
    • 1 medium red bell pepper
    • 2 medium carrots
    • 1 cup water
    • 1 ounce dried porcini mushrooms
    • 3 tablespoons olive oil

Soak mushrooms in boiling-hot water 15 minutes. Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and s...

View full recipe at Epicurious

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