Recipe Background
Whether you're vegetarian, cooking for someone who is, or just watching your meat consumption, this Vegetable Bolognese ensures you can enjoy the classic Italian dish, without missing out on the flavor! The sauce is as vibrant, rich, and sweet as ever, enhanced by butter (because what doesn't butter make better?) and loaded with pan-seared vegetables that add wonderful texture. The mushrooms, in particular, add the beefy flavor of a traditional Bolognese, are an ideal complement for the tender, cheesy tortellini swimming in the luxurious sauce. Vegetable Bolognese is light and delightful, while still being hearty and satisfying!
Whether you're vegetarian, cooking for someone who is, or just watching your meat consumption, this Vegetable Bolognese ensures you can enjoy the classic Italian dish, without missing out on the flavor! The sauce is as vibrant, rich, and sweet as ever, enhanced by butter (because what doesn't butter make better?) and loaded with pan-seared vegetables that add wonderful texture. The mushrooms, in particular, add the beefy flavor of a traditional Bolognese, are an ideal complement for the tender, cheesy tortellini swimming in the luxurious sauce. Vegetable Bolognese is light and delightful, while still being hearty and satisfying!
Ingredients
- 1 cup water hot, for soaking the mushrooms
- 3/4 cup dried porcini mushrooms
- 1 (20-ounce) package cheese tortellini
- 3 carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 red onion roughly chopped
- 1 teaspoon fresh thyme
- 6 tablespoons unsalted butter divided
- kosher salt to taste
- freshly ground pepper to taste
- 1/2 cup dry white wine
- 1 (28-ounce) can peeled San Marzano tomatoes crushed by hand
- 1 cup fresh basil torn
Directions
- Soak the mushrooms in the hot water for 5 minutes.
- Strain the mushrooms through a cheesecloth or clean towel-line sieve, reserving the liquid.
- Rinse the mushrooms.
- Bring a large pot of salted water to a boil.
- Add the tortellini to the boiling water and cook to al dente, according to the package directions.
- Reserve 1 cup of the pasta water and then drain the pasta.
- Pulse the mushrooms, the carrots, the celery, the onion, and the thyme in a food processor until finely chopped.
- Heat 4 tablespoons of the butter in a large Dutch oven or pot over medium-high heat.
- Add the finely chopped vegetables and season with the salt and the pepper.
- Cook the vegetables, stirring, until they start browning, about 4 minutes.
- Add the wine and the reserved mushroom liquid and bring the mixture to a simmer, scraping up any browned bits up from the bottom.
- Cook the mixture until it reduces by half, about 3 minutes.
- Add the tomatoes and cook, while stirring, until the sauce thickens, about 10 minutes.
- Add the basil, the remaining butter, and the tortellini and toss until all of the pasta is coated and the butter is incorporated. Add the reserved pasta water if the sauce feels too thick.
- Serve hot.
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