Mushroom Bolognese with Rigatoni
Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make!
Ingredients
- 2 tablespoons olive oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves
- 3 carrots, peeled (if needed) and finely chopped
- 2 celery stalks, finely chopped
- 1 bell pepper, finely chopped
- 10 ounces assorted mushrooms, like shiitake, cremini, and baby bella, stems removed and chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 1 1/2 cups mushroom broth, Pacific Foods makes a great one
- 1 pound rigatoni pasta
- fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Stir in the garlic, carrots, celery, bell pepper and cook another 5 minutes, stirring occasionally.
- Add in the mushrooms, spices and salt/pepper and cook for 15-20 minutes until very browned and reduced, stirring every minute or so.
- Stir in the tomato paste and cook for a minute or two, then deglaze with red wine, scrapping up any browned vegetable bits. Add in the mushroom broth then partially cover and reduce heat to medium-low. Cook, stirring often, until thick and reduced, about 45 minutes.
- While the sauce is cooking, bring a separate large pot filled with salted water to a boil. Add the rigatoni and cook until just al dente according to package directions. Remove 1/4 cup of the cooking water and add to the sauce, stirring in.
- Serve the sauce either over the rigatoni or add in the cooked noodles to the pot and toss to combine. Garnish with fresh parsley, if desired.