Mushroom Bolognese With Whole Wheat Penne Recipes

Steps:

• Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
• Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
• Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
• Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
• Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
• Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!

Steps:

• Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
• Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Steps:

• In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
• While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
• To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.