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Pappardelle with Vegetable “Bolognese”

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Pappardelle with Vegetable "Bolognese"

Pappardelle with Vegetable "Bolognese"

amanda

Equipment

  • - Chef's Knife: A versatile knife with an extra-wide blade for slicing, dicing, and chopping vegetables or meats.

  • - Pasta Roller: A handy pasta maker for rolling out and cutting homemade or store-bought dough into desired shapes.

  • - Pasta Sheeter: A pasta press and cutter that creates uniform sheets of pasta for a variety of dishes, including pappardelle.

  • - Stainless Steel Pasta Pot: Durable stainless steel pot with a capacity of up to 6 quarts, suitable for cooking pasta and sauces.

  • - Cutting Board Set (Large): A large, heavy-duty cutting board with a nonstick surface to keep food from sticking and make cleanup easier.

  • - Silicone Pasta Spatula: A heat-resistant silicone spatula that's perfect for stirring and flipping pasta, pizza dough, or other cooked food.

  • - Food Scale (Digital): A digital kitchen scale for precise measurement of ingredients, important in pasta and sauce recipes.

  • - Stainless Steel Mixing Bowl Set: A set of stainless steel mixing bowls with lids, handy for preparing pasta and sauce ingredients.

  • - Pasta Dish with Ladle: A serving dish designed to hold pasta and accompanying sauce, featuring a ladle for easy portioning.

  • - Silicone Serving Spoon Set (24): A set of 24 silicone spoons, perfect for serving and portioning pasta and sauce.

  • - Stainless Steel Pasta Serving Utensil: A stainless steel pasta fork with a wide-mouthed design ideal for serving and eating pappardelle.

Ingredients

  • 1 oz (28 g) dried porcini mushrooms (1 cup)

  • 1 cup boiling-hot water

  • 2 medium carrots, quartered lengthwise, then cut into 1-inch pieces

  • 2 celery ribs, cut into 1-inch pieces

  • 3 medium shallots, quartered lengthwise

  • 1 medium red bell pepper, cut into 1-inch pieces

  • 3 tablespoons olive oil

  • 2 teaspoons chopped fresh rosemary

  • 3/4 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons tomato paste

  • 1/2 cup dry red wine

  • 3/4 lb dried pappardelle

  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Instructions

1

Instruction 1

Soak mushrooms in boiling-hot water 15 minutes.
2

Instruction 2

Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
3

Instruction 3

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
4

Instruction 4

Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.
5

Instruction 5

While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
6

Instruction 6

Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
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