Since Matt doesn’t eat meat anymore and I eat very little meat I am always looking for filling vegetarian recipes. This pasta is just that. It is so hearty and the flavors are so rich and complex. I didn’t even miss the meat and my kids didn’t even notice there wasn’t meat. This is such a delicious vegetarian meal. We all gobbled this up. I served it with toasted a wheat baguette and it was perfect. The sauce can most definitely be made ahead of time and reheated if need be.
|| S P A G H E T T I W I T H M U S H R O O M B O L O G N E S E ||
adapted via Bon Appetit
– 1/4 cup dried porcini mushrooms
– 6 tablespoons olive oil
– 1 small white onion diced finely
– 3 carrots peeled and diced
– 1 baby eggplant peeled and diced into small squares
– 8 oz shiitake mushrooms, diced
– 4 garlic cloves minced
– 2 tablespoons tomato paste
– 1 tablespoon white miso
– 1 34 oz box crushed tomatoes
– 1 2 inch chunk Parmesan-Reggiano plus extra grated for serving
– 1 thyme sprig
– 1/2 teaspoon sugar
– 12 oz spaghetti
– 2 tablespoons parsley
In a small bowl cover the porcini mushrooms with 1 cup boiling water, soak until softened about 30 minutes. Finely chop the mushrooms and discard any tough pieces. Reserve 1/2 cup the soaking liquid.
In a large pan heat 2 tablespoons olive oil. Add the onion and carrots and cook over medium heat until light golden, about 8 minutes. Add the eggplant and 2 tablespoons olive oil and cook stirring occasionally until softened about another 8 minutes. Stir in the porcini and shiitake mushrooms and 2 tablespoons olive oil and season with salt and pepper. Cook stirring occasionally about 8-10 minutes. stir in garlic, tomato paste, miso and cook another 2 minutes. Add in the chunk of cheese, the crushed tomatoes, the thyme and sugar and reserved mushroom liquid and bring to a simmer.
Cover and cook on low heat until sauce is thick about 1 hour. Discard the thyme sprig and season with salt and pepper.
In a pot of salted water cook the spaghetti until al dente
Add the pasta and a little paste water to the sauce and toss. Top with parsley and grated Parmesan cheese.