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
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 can (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
Instruction
- 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.
