Pappardelle with Vegetable "Bolognese"

Ingredients

• Mushrooms

  Shiitake, dried

  8 mushrooms or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parmesan cheese

  Grated

  1 oz or 28g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Carrots

  Raw

  2 medium or 122g

• Rosemary

  Fresh

  2 tsp or 1g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Salt

  Table

  ¾ tsp or 5g

• Water

  Plain, clean water

  1 cup or 237g

• Red bell pepper

  Sweet, raw

  ⅝ medium or 74g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Boil the water in a saucepan.Soak mushrooms in boiling-hot water 15 minutes.
2. Meanwhile, quarter the carrots and cut them into 1 inch pieces.Cut the celery and bell pepper into 1 inch pieces and quarter the shallots.Pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and saut, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
4. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.
5. While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
6. Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.

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