Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Vegetarian Bolognese with Whole-Wheat Penne Monday May 10, 2010

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 6:43 pm


  • 1/4  cup  dried porcini mushrooms
  • 1  tablespoon  olive oil
  • 1 1/2  cups  finely chopped onion
  • 1/2  cup  finely chopped carrot
  • 1/2  cup  finely chopped celery
  • 1  (8-ounce) package cremini mushrooms, finely chopped
  • 1/2  cup  dry red wine
  • 1/4  cup  warm water
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  (28-ounce) can organic crushed tomatoes with basil, undrained
  • 1  (2-inch) piece Parmigiano-Reggiano cheese rind
  • 12  ounces  uncooked whole-wheat penne
  • 1/2  cup shaved Parmigiano-Reggiano cheese


1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.

2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes.

3. Add wine; simmer 2 minutes or until liquid almost evaporates.

4. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.

5. Cook pasta according to package directions, omitting salt and fat.

6. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.


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