October 11, 2010
I was feeling like a hearty Fall dish tonight. I stumbled across a recipe for Vegetable “Bolognese” and was excited to use fresh veggies. You don’t even miss the meat. Put carrots, red pepper, shallots and celery in a Cuisinart and pulse. Then throw it in the pan with fresh rosemary, salt and pepper. Saute until cooked through and then add chopped fresh mushrooms (I didn’t want to bother with dried Porcini mushrooms so I used fresh chanterelle), red wine and a little tomato paste. Mix in the Pappardelle noodles and throw a little Parmigiano-Reggiano and you’re done. Yum. I’ll have leftovers for a few days!