Mushroom Bolognese

This dish—while a capable substitute for classic Bolognese—is not just for vegetarians. In fact, it’s an excellent stand-in for anyone interested in eating a little less meat without sacrificing flavor. Roasting brings out the true brown flavors of these fungi. Will you miss the meat? Not even a little.

1 pound cremini mushrooms, sliced

½ pound wild mushroom mix

½ pound white button mushrooms, sliced

7 tablespoons extra-virgin olive oil, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

1 medium to large carrot, roughly chopped

1 medium white onion, roughly chopped

1 clove garlic, sliced

1 stalk celery, roughly chopped

2 tablespoons tomato paste

1 teaspoon minced rosemary

1 teaspoon dried oregano

1 cup dry red wine

1 cup whole milk

1 whole nutmeg

1 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons unsalted butter

1 ½ pounds rigatoni, cooked al dente

Note: Ingredients may have been altered from the original.

Directions at thespruceeats.com

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