© Con Poulos
Active Time
1 HR
Total Time
2 HR 30 MIN
Yield
Serves : 4

Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian Bolognese from F&W's Kay Chun.Miso is the secret ingredient that adds extra seasoning and depth of flavor.Slideshow: More Pasta 188bet官网Recipes

How to Make It

Step 1

In a small bowl,cover the porcini with 1 cup of boiling water;soak until softened,about 30 minutes.Finely chop the porcini,discarding any tough bits.Pour off and reserve 1/2 cup of the soaking liquid.

Step 2

In a large enameled cast-iron casserole,heat 2 tablespoons of the oil.Add the onion and carrots and cook over moderate heat until light golden,about 8 minutes.Add the eggplant and 2 tablespoons of the oil and cook,stirring occasionally,until softened,8 minutes.Stir in the cremini,shiitake,chopped porcini and the remaining 2 tablespoons of oil and season with salt and pepper.Cook,stirring occasionally,until the mushrooms are golden,8 to 10 minutes.Stir in the garlic,tomato paste and miso and cook for 2 minutes.Add the chunk of cheese,the tomatoes and their juices,the thyme,sugar and reserved mushroom soaking liquid and bring to a simmer.

Step 3

Cover and cook over low heat,stirring occasionally,until the sauce is very thick,about 1 hour and 30 minutes.Discard the thyme sprig;season the sauce with salt and pepper.

Step 4

In a pot of salted boiling water,cook the spaghetti until al dente.Drain,reserving 1/4 cup of the pasta water.

Step 5

Add the pasta,pasta water and parsley to the sauce;toss to coat.Serve in bowls,topped with grated cheese.

Make Ahead

The mushroom Bolognese can be refrigerated for 2 days.

Suggested Pairing

Wine: Earthy,red currant-fruited Nebbiolo.

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