Around here, summer has … stretched … out … well … past what we’re accustomed to. We’ve had a few cool overnights, but in the middle of October, it’s still near 80 degrees this week. Tomatoes are still abundant at the farmers’ market. And yet, I’m ready to start eating a little heartier.
This vegetable-centric Bolognese pasta sauce fits the bill. It’s not technically ‘Bolognese’, of course — the meat-based pasta sauce, or ragù that originates in Bologna, Italy. Made with ground beef, aromatics (celery, carrot, onion) and canned plum tomatoes, Ragù Bolognese over hot cooked pasta is the ultimate comfort meal. This nearly vegetarian Bolognese has tons of flavor, thanks to lots of mushrooms, and a satisfying heartiness thanks to butternut squash. (Make it totally vegetarian by omitting the pancetta.)
Don’t be put off by the long list of ingredients — this is easy to put together with help from your trusty food processor. Make a big batch this weekend; it freezes beautifully.
vegetable bolognese pasta sauce recipe
serves about 8
1 ounce dried porcini mushrooms
1 1/2 cups hot water
1 (1/2-inch) slice pancetta, cut into chunks (optional)
3 carrots, coarsely chopped
1 1/2 cups coarsely chopped butternut squash
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
4 garlic cloves
6 ounces cremini mushrooms, coarsely chopped
1/4 cup olive oil (divided)
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh oregano
1 bay leaf
2 tablespoons tomato paste
1 14-ounce can diced tomatoes
1/2 cup red wine
1/2 cup mascarpone cheese
1 tablespoon chopped fresh basil, for serving
Freshly grated Parmesan cheese, for serving
1 pound dried pasta (rigatoni or farfalle), cooked according to package directions
First, place the dried porcini in a bowl and pour the hot water over; let sit to soften. Place the chopped carrot and butternut squash in a food processor fitted with the metal blade; process until evenly and fairly finely chopped. (You want pieces roughly no bigger than peas.) Transfer to a bowl. Place the onion, bell pepper and garlic in the processor and chop similarly. Transfer to another bowl. Do the same with the cremini mushrooms; transfer to a bowl. Finally, process the pancetta until it resembles coarse ground beef.
In a large stockpot or sauté pan, heat 2 tablespoons of olive oil until shimmering; lower heat to medium-low and add chopped pancetta. Cook, stirring often, until the pancetta browns (watch that it doesn't burn). Transfer to a plate. Add the remaining 2 tablespoons of olive oil to the pan and add the chopped carrot and squash. Cook, stirring, until the vegetables soften, about 5 minutes. Add chopped onion, bell pepper, garlic, thyme, oregano and bay leaf; cook, stirring, until the vegetables soften, another 5 minutes. Strain the porcini mushrooms (reserve the liquid and strain out any dirt or sand) and chop; add them with the cremini mushrooms to the pan; add 1 1/2 teaspoons kosher salt and a generous pinch of ground pepper and cook, stirring occasionally, about 5 minutes more. Add the tomato paste and stir to coat the vegetables. Add the wine, mushroom soaking liquid and canned tomatoes. Bring to a boil, then reduce heat to a simmer and cook, partially covered, until the sauce thickens and turns a deep, rich red, about 30–40 minutes. Add the mascarpone cheese and stir to combine.
Toss the vegetable bolognese with the cooked pasta. Dish out servings and top each with some sliced basil and freshly grated Parmesan cheese.