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Rigatoni with Vegetable Bolognese
Ingredients
  • 1-ounce dried porcini mushrooms
  • 1 ½ cups hot water
  • 3 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves
  • ¼ cup olive oil
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh oregano leaves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • ½ cup mascarpone cheese
  • 1 pound rigatoni pasta
  • ¼ cup Parmesan
Steps
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