Vegetable Bolognese with Mezzi Rigatoni

Out of all my experimental vegetarian and vegan cooking attempts so far...this is my absolute FAVORITE recipe. It is sooo good! I seriously think that everyone will love this recipe. I have to give credit where credit is due - the recipe is by Giada De Laurentiis of the Food Network. I adapted it slightly to fit my taste and the ingredients I had on hand the day I made it.

It is elegant, hearty and it has great complexity of flavor, I think due to the mascarpone cheese and the red wine. Try it for a dinner party, a weeknight meal, or make it for your special someone this Valentine's Day. Even kids will love it and never know how many vegetables they are eating with each bite...but you will and it will make you very happy!

VEGETABLE BOLOGNESE WITH MEZZI RIGATONI


1  onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, peeled
1/4  cup olive oil
2 tsp. chopped fresh thyme
1/2 tsp. dried oregano
2 tsp. salt
1 tsp. black pepper
8 ounces baby portobello mushrooms, diced very small
1 1/2 cups of organic vegetable stock (store-bought)
2 T. tomato paste
1/2 cup red wine
1/2 cup of mascarpone cheese (1/2 of an 8 oz. container)
1 pound mezzi rigatoni (Barilla brand is what I use)
1/4 locatelli/romano cheese


Place the onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still slightly chunky (smaller than a dice). Place the olive oil in a large, heavy skillet over medium heat. Add the chopped vegetables, thyme, oregano, salt and pepper. Cook until tender, about 6-8 minutes. (You want softening NOT browning) Add the mushrooms and tomato paste, continue cooking, stirring to dissolve the tomato paste until the mushrooms are softened, about 5 minutes. Add the vegetable stock and the red wine. Bring the liquid to a boil, then reduce the heat to low and let the mixture simmer until the liquid is reduced by about half, about 10 minutes. Add the mascarpone cheese and stir just until the cheese is incorporated - it pretty much melts into the sauce. 


Meanwhile, bring a large pot of water to a boil over high heat. Add a few tablespoons worth of salt then add the pasta and cook until al dente (tender but still firm to the bite), stirring occasionally, about 8 to 10 minutes. Scoop out about 1/2 cup of the cooking water from the pasta, then drain the pasta. Add the pasta to the vegetable mixture. Add some of the reserved pasta cooking liquid to the sauce, if necessary to moisten the sauce and to make sure all pasta is coated. Toss and garnish with the locatelli cheese and serve. 


Prep time: 20 min. Cook time: 25 min. Serves: 6