Let’s cook!

Pasta with Vegetable Bolognese

1 pound of pasta

1 oz. dried porcini mushrooms

3 carrots, peeled and chopped

1 onion, peeled and chopped

1 red pepper, seeded and chopped

3 garlic cloves

1/4 cup olive oil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

5 oz. assorted mushrooms

3 tablespoons tomato paste

1/2 cup red wine

1/2 cup mascarpone cheese

1/4 cup Parmesan

Place the dried porcini mushrooms in a small bowl and cover with hot water. Set aside and let the mushrooms rest.

Place the carrots, onion, red pepper, and garlic in the food processor. Pulse the vegetables until finely chopped but still chunky.

Put olive oil in a large, heavy skillet over medium heat.

Add the chopped vegetables, thyme, oregano, salt and pepper and cook for 5 minutes.

Strain the porcini mushrooms, reserving the porcini mushroom liquid.

Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste. Cook until mushrooms have softened, about 5 minutes.

Add the porcini mushroom liquid to the sauce.

Add red wine.

Bring to a boil, reduce the heat to low and let the mixture simmer for 10 minutes (this is when I start the pasta). Add mascarpone cheese and stir.

Time to plate:

Here is a close-up:

I hope you enjoy this dish. Tomorrow I am going to post another chili recipe that I am making tonight which is perfect for those cold winter nights!

Happy Cooking!