Bucatini Vegetarian Bolognese
Serves 6
Ingredients
- 1 ½ Pounds cremini mushrooms, cleaned and quartered
- 1 Can (28 ounces) whole peeled tomatoes
- 2 Tablespoons unsalted butter
- 2 Tablespoons extra-virgin olive oil, plus more for drizzling
- 1 Medium onion, finely diced
- 2 Carrots, peeled and finely diced
- 2 Celery stalks, finely diced
- 3 Cloves garlic, minced
- Kosher salt
- ½ Cup dry sherry or dry white wine
- 1 Rosemary sprig, roughly chopped
- Freshly ground pepper
- 1 Pound bucatini or spaghetti
- 2 Ounces Parmigiano-Reggiano or pecorino, finely grated (½ cup), plus more for serving
Shopping List
- Cremini mushrooms
- Whole peeled tomatoes
- Unsalted butter
- Onion
- Carrot
- Celery
- Garlic
- Dry sherry
- Rosemary
- Bucatini
- Parmigiano-Reggiano
Instructions
- 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.