Mushroom Bolognese with Rigatoni

Vegan Pasta! This mushroom bolognese with rigatoni is super meaty, healthy and delicious. A must-make for dinner. Rich and hearty.

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I’ve made some version of this bolognese sauce all winter long. Sometimes with lentils, sometimes with a variety of vegetables like eggplant, sometimes with mushrooms; always delicious.

It’s my go-to meal when I want comfort in an easy, nourishing way. A slow-simmering sauce on the stove permeates the entire house with feel-good vides. If Hygga was a food, I’m fairly certain this would be it.

Mushrooms work some incredible magic in this sauce. It’s meaty, without being chunky. Cooked for an hour on the stove, the mushrooms break down into a luscious, thick, umami sauce. Really, you don’t even need the pasta. Just scoop into a bowl, add some good bread and go to town. This is how BL and I eat sauce sometimes I’m 100% OK with recommending it to you as well. You don’t be disappointed.

The secret is the combination of fresh mushrooms, mushroom broth and red wine- a holy trifecta of Italian glory. If you don’t have mushroom broth on hand, I recommend swapping in vegetable broth or making your own by soaking a few dried mushrooms in hot water. Add the liquid to the sauce, then chop the rehydrated mushrooms up and add them as well. Really, there’s no such thing as too many mushroom layers.

Sure, this sauce is delicious all year-long, but I think it’s the perfect meal to come out of hibernation with. Midwest and East-Coasters, you get this. After a quick preview of Spring, we’ve been transported back to Winter Wonderland 2017. I plan on bunkering down for the next few days, relishing in the last bits of snow and enjoying this warming meal. You should do the same.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Mushroom Bolognese with Rigatoni

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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. 

Author: Alexandra Caspero