A quick and easy bolognese with vegetables, and you won't even miss the meat. There's a couple of added touches of flavor and texture that I like to include. One, after cooking the rigatoni according to package directions, rinse with warm water and drain, then put back in the pot to keep warm with 2-3 tablespoons of butter, cover. In a minute, the residual heat will melt the butter. Give it a stir to coat and you'll have an added layer of flavor for your dish. Also, stir in 1/2 cup of mascarpone right before serving. Your bolognese will end up silky smooth and melt-in-your mouth delicious!
VEGETABLE BOLOGNESE WITH RIGATONI
Serves 4
12-16 oz rigatoni
2 Tbsp olive oil
8 oz button mushrooms, cleaned and chopped
3 carrots, peeled and diced
1 yellow onion, peeled and diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
2 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/4 tsp ground black pepper
2 Tbsp tomato paste
1-15 oz can tomato sauce
1/2 cup red wine
1/2 cup mascarpone
shredded Parmesan
1. Cook rigatoni according to package directions. Keep warm and set aside.
2. Place olive oil in a large saute pan, heat on medium-high. Add mushrooms and cook until liquid is released. Add vegetables and garlic. Cook until soft, about 5 minutes, stir several times. Add herbs, salt and pepper, and cook 2 minutes longer so herbs become toasted.
3. Add tomato paste, tomato sauce and red wine. Stir until well-combined and turn down heat to medium, simmer 4-5 minutes until slightly reduced. Add mascarpone and stir to combined.
4. To serve, place rigatoni in individual bowls. Spoon bolognese over pasta and top with shredded Parmesan.