Pappardelle with Vegetable "Bolognese"

Ingredients

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

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