Pappardelle With Vegetable "Bolognese"

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It really has the appearance of bolognese! Nice flavours. I love pappardelle. From Gourmet magazine, November 2006.

Serves 4
Active time: 20 minutes
Start to finish: 35 minutes

1 oz (28 grams) dried porcini mushrooms (1 cup) - note, regular dried mushroom packages you get from the grocery store are about 14g, and I only used one
1 cup boiling-hot water
2 medium carrots, quartered lengthwise, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
3 medium shallots, halved lengthwise
1 medium red bell pepper, cut intl 1 inch pieces
note: I did not have a red bell pepper so I added about 1/4 cup sundried tomatoes in oil, which I might do the next time as well!)
2 tsp chopped fresh rosemary (if you're out of rosemary use a dash of thyme)
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
1/2 cup dry red wine
3/4 lb dried pappardelle
1 oz finely grated parmesan (about 1/2 cup) plus additional for serving



Soak mushrooms in boiling-hot water, 15 minutes.

Meanwhile, pulse carrots, celery, shallots, and bell pepper (and sundried tomatoes if using) together in a food processor until chopped.

Heat oil in a a 12" 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). Rinse mushrooms 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 half, about 2 minutes.


While sauce is cooking, cook pasta in boiling salted water. Reserve 1 cup pasta-cooking water, then drain the pasta in a colander.

Add reserved mushroom-soaking liquid to sauce and bring to 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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