Mushroom Bolognese with Paccheri Pasta
When I ate meat I loved a good Bolognese sauce and big slabs of pasta, which is what paccheri means. Paccheri is a tubular pasta like rigatoni, but bigger. It is usually smooth and the perfect vehicle for this fabulous vegetarian/vegan Bolognese. This is a great brand. It’s a large amount but share with a friend or call me and I’ll split with you. I have to go into city to find it normally.
The mushrooms are so meaty and this sauce so thick it is a delicious option for pasta lovers that don’t eat meat. Now, if you think you can’t quite get over the lack of meat in a Bolognese go ahead and add some browned ground beef or veal to this already meaty recipe. It is over the top!
Note the lack of garlic as well. Because of my garlic allergy I have designed this so delicious that you don’t even miss it. Layers of spices, fennel and red pepper are a delight to the taste buds and substitute quite well for the garlic. Of course, if you want you are welcome to add some fresh chopped with the veggies. Some people can’t live without it.
Mushroom Bolognese with Paccheri Pasta
Ingredients
- 2 tbsp olive oil
- 1 cup carrots, finely chopped
- ½ cup onion, finely chopped
- 1 cup fennel bulb, finely chopped
- ½ cup red bell pepper, chopped finely
- 1 cup chopped white mushrooms
- 1 10 oz package of baby bella mushrooms, rough chopped
- ½ cup red wine
- ¼ tsp crushed red pepper
- 1½ tsp Italian spices or fresh thyme and oregano
- 3 tbsp tomato paste
- 2 14.5 oz cans of fire roasted tomatoes
- 1½ cups water
- 2 bay leaves
Instructions
- Add 2 tbsp of olive oil to a large stock pot. Saute or sweat the onions, peppers, fennel and carrot until tender.
- Add both mushrooms and cook over medium low until all moisture is out of the mushrooms.
- Add the wine and cook until reduced by half.
- Add spices and tomato paste and stir. Heat until blended.
- Add tomatoes and water.
- Reduce heat to low and simmer for at least an hour or until very thick. Serve over pasta cooked according to package.
- Optional: top with ricotta dollop or freshly grated parmesan.