Roasted Vegetable Bolognese
Servings 4
Ingredients
Roasted vegetables
- 1 onion quartered, peel on
- 2 carrots
- 1 head of garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetable bolognese
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms
- 8 ounces button mushrooms
- 2 portobello mushrooms
- 3 tablespoons tomato paste
- ½ cup red wine
- 28 ounces canned crushed tomatoes
- 1 teaspoon Italian seasoning
Remaining ingredients
- 12 ounces pasta
- ½ cup pasta water
- ½ cup grated parmesan plus more for servings
Instructions
- Preheat oven to 400 degrees F.
- Toss quartered onion, carrots, and garlic in olive oil, salt, and black pepper. Wrap garlic in aluminum foil and place vegetables on a baking sheet. Roast for 30 minutes or until softened. Remove from the oven and remove onion peel. Squeeze garlic from the skins and pulse vegetables in the food processor until finely chopped. Remove and set aside.
- Roughly chop mushrooms into small chunks either by hand or with a food processor. Heat 1 tablespoon olive oil in a large saucepot over medium-high heat. Add mushrooms and cook until browned, about 7-8 minutes. Add tomato paste and stir to coat the mushrooms. Cook for 1 minute or until tomato paste has caramelized.
- Add red wine and scrape the bottom of the pan to release any tomato paste that might be stuck. Add canned tomatoes, Italian seasoning, and roasted vegetables. Season with salt and pepper and bring to a simmer. Continue to simmer for 30 minutes on low heat.
- Bring a pot of salted water to a boil. Cook the pasta until al dente. Drain the pasta, reserving ½ cup of the water.
- Add pasta to vegetable ragu along with the reserved ½ cup pasta water and ½ cup grated parmesan. Stir until cheese has melted and sauce is thick and creamy. Season once more with salt and pepper.
- Portion the pasta into 4 bowls and top with extra grated parmesan. Serve immediately.