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Meatless “Bolognese” : Date Added: 29 Oct 2012
Listed in: Entrees
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Meatless “Bolognese”
This dish is dense with the flavor and nutrition from an abundance of vegetables and herbs.
From November 2006 Gourmet
1 oz. dried porcini mushrooms (1 cup)
1 cup oiling 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 tbsp olive oil
2 tsp chopped fresh rosemary
¾ tsp salt
½ tsp black pepper
2 tbsp tomato paste
½ cup dry red wine
1/2 lb uncooked pasta
1 oz. finely grated parmesan cheese

Cooking Instructions

1. Soak mushroom in boiling hot water for five minutes. Meanwhile pulse, carrots, celery, shallots, and bell pepper together in a food processor until chopped
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt and pepper and sauté stirring occasionally, until vegetables are golden and tender, about 12 minutes.
3. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl ( reserve liquid), and rinse mushroom 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.
4. While sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling water. Reserve 1 cup pasta cooking water in a heat-proof measuring cup, then drain in a colander.
5. Add reserved mushroom –soaking liquid to sauce and simmer. Add pasta and ½ cup reserved cooking water to sauce, tossing to coat (this sauce with additional cooking water if necessary) stir in cheese and serve immediately

Serves four at 173 calories per serving without pasta

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