Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.
Cooking Light DECEMBER 2009
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. Add wine; simmer 2 minutes or until liquid almost evaporates. 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.
3. Cook pasta according to package directions, omitting salt and fat. 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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Vegetarian Bolognese with Whole-Wheat Penne recipe
