Bucatini Vegetarian Bolognese

Serves 6


  • Working in batches, pulse mushrooms in a food processor until finely ground (you should have 6 cups). Transfer to a bowl. Add tomatoes and their juices to processor; pulse until chopped, then transfer to a liquid cup measure (you should have 3 cups).
  • Heat butter and oil in a large pot over medium. Add onion, carrots, celery, and garlic. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add mushrooms and season with salt; cook, stirring, until mushrooms have softened and released their liquid, 7 to 8 minutes.
  • Add sherry and increase heat to medium-high; cook until liquid has evaporated, about 5 minutes more. Add tomatoes, 1 cup water, and rosemary. Season with pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Season to taste.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain. Return pasta to pot over medium heat and add 4 cups sauce, tossing to combine. Add cheese and drizzle with oil, then add reserved pasta water, ¼ cup at a time, until sauce has a silky consistency and evenly coats pasta. Remove from heat; serve with more cheese.

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