Vegetarian Bolognese with Whole-Wheat Penne

Vegetarian Bolognese with Whole-Wheat Penne
Photo by Becky Luigart-Stayner

Ingredients

  • 12 ounces uncooked whole-wheat penne (tube-shaped pasta)
  • 1 (8-ounce) package cremini mushrooms, finely chopped
  • 1 (28-ounce) can organic crushed tomatoes with basil, undrained
  • 1 tablespoon olive oil
  • 1 (2-inch) piece Parmigiano-Reggiano cheese rind
  • ½ teaspoon salt
  • ½ cup finely chopped celery
  • + 7 more ingredients
    • ½ cup dry red wine
    • ½ cup finely chopped carrot
    • ½ cup (2 ounces) shaved Parmigiano-Reggiano cheese
    • ¼ cup dried porcini mushrooms (about 1/4 ounce)
    • ¼ cup warm water
    • ½ teaspoon freshly ground black pepper
    • 1 ½ cups finely chopped onion

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 in...

View full recipe at My Recipes

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