Pasta with Hearty Vegetable “Bolognese” Tarifi

Malzemeler

• 1 Ounce Dried Porcini Mushrooms (About 1 Cup), 1 Cup Hot Water, 1/2 Cup Olive Oil, Divided, 1 Medium Onion, Peeled & Finely Chopped, 2 Medium Carrots, Ends Trimmed & Finely Chopped, 2 Stalks Celery, Finely Chopped, 3 Cloves Garlic, Peeled & Minced, 1 Cup Red Wine, 1 (28 Ounce) Can Chopped San Marzano Tomatoes, 1/4 Cup Tomato Paste, 1 Teaspoon Dried Oregano, Salt & Pepper, 1/3 Cup Chopped Parsley Leaves, Divided, 1/4 Cup Chopped Fresh Basil, Divided, 1 Medium Eggplant, Peeled & Cut Into 3/4 Inch Dice, 1 Pound Portobello Mushrooms, Cut Into 3/4 Inch Dice, 1 Pound Pasta of Choice (See Notes Above). To Serve: Grated Pecorino Romano Cheese

Hazırlanışı

1. Soak the mushroom in the hot water for 30 minutes. While the mushrooms are soaking, place have the olive oil in a large heavy bottom saucepan over medium heat until lightly smoking. Add the onion, carrots, and celery, and cook until tender, about 8 minutes. Add the garlic and cook another minute or two until fragrant. Add the red wine, and cook until it has reduced by half. Drain the porcini mushrooms reserving the liquid and finely chop. Add the chopped porcini and strained porcini liquid to the pot along with the tomatoes, tomato paste, and stir to mix well. Add the dried oregano, salt and pepper and half the parsley and basil. Bring the mixture to a boil, then reduce the heat to a simmer. In a large frying pan, heat half the remaining oil over medium heat and cook the eggplant until it is golden brown, about 10 minutes. Add the eggplant to the sauce pot and cook the portobello mushrooms in the same pan using the last of the oil, stirring often, until the mushrooms are golden brown, about 10 to 12 minutes. Add the mushrooms to the pot. Cook the sauce for another hour or until it is very thick and rich in flavor. Stir in the remaining chopped basil and parsley. Bring a large pot of salted water to a boil, and cook the pasta until it is “al dente”. Drain the pasta, reserving a small cup of the pasta water. Return the pasta to the pot along with a couple of scoops of the sauce and toss for a minute or two over high heat until piping hot, loosening the sauce with a little of the pasta water if needed. Spoon the pasta into individual bowls with a scoop of sauce on each, and serve immediately, offering the grated cheese at the table.

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