Pappardelle with Vegetable "Bolognese"

Ingredients for Pappardelle with Vegetable "Bolognese"

• 30g (28 g) dried porcini mushrooms (240ml )

• 240 ml kokhett vatten

• 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 pepper, cut into 1-inch pieces

• 3 matskedar olivolja

• 2 teaspoons chopped fresh rosemary

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 2 tablespoons tomato paste

• 120ml dry red wine

• 350g dried pappardelle

• 30g finely grated Parmigiano-Reggiano (120ml ) plus additional for serving

Soak mushrooms in boiling-hot water 15 minutes.

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

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.

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.

While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 240ml pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.

Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 120ml 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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