Pappardelle Bolognese Con Verdure
photo by MsPia
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 ounce dried porcini mushrooms (1 cup)
- 1 cup boiling-hot water
- 2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 3 medium shallots, quartered lengthwise
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary, chopped
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1⁄2 cup dry red wine
- 3⁄4 lb dried pappardelle pasta
- 1 ounce parmigiano-reggiano cheese, finely grated plus
- parmigiano-reggiano cheese, additional for serving
directions
- Soak mushrooms in boiling-hot water 15 minutes.
- Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
- Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Add chopped vegetables, rosemary, salt, and pepper and saute, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
- Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit.
- Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute.
- Add wine and boil until wine is reduced by about half, about 2 minutes.
- While sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling salted water until 'al dente'. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
- Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary).
- Stir in cheese and serve immediately.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com