Traditional Bolognese is meat-based, ranging from pork to pancetta. We skip the meat and load this mushroom Bolognese with baby portobellos and veggies, but don’t worry, this dish doesn’t skimp on flavor.
Mushroom Bolognese
Traditional Bolognese is meat-based, ranging from pork to pancetta. We skip the meat and load this mushroom Bolognese with baby portobellos and veggies, but don't worry, this dish doesn't skimp on flavor.
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion finely chopped
- 2 medium carrots finely chopped
- 1 large zucchini finely chopped
- 1/2 pound baby portobello mushrooms finely chopped
- 3 garlic cloves minced
- 1/2 cup dry red wine or reduced-sodium chicken broth
- 28 ounces crushed tomatoes undrained
- 14-1/2 ounces diced tomatoes undrained
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- Dash ground nutmeg
- 4-1/2 cups uncooked whole wheat rigatoni or penne
Instructions
- In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.
- Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
- Cook rigatoni according to package directions; drain. Serve with sauce.
