vegetarian bolognese with whole-wheat pasta

By pdav

Ingredients

• 1/4 cup dried porcini mushrooms (about 1/4 ounce)
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1 (8-ounce) package cremini mushrooms, finely chopped
• 1/2 cup dry red wine
• 1/4 cup warm water
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can organic crushed tomatoes with basil, undrained
• 1 (2-inch) piece Parmigiano-Reggiano cheese rind
• 12 ounces uncooked whole-wheat penne (tube-shaped pasta)
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

Step 1

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.

Nutritional Information
Calories:334
Fat:7.2g (sat 2.1g,mono 2.5g,poly 1.9g)
Protein:14.8g
Carbohydrate:57.7g
Fiber:9.7g
Cholesterol:9mg
Iron:3.3mg
Sodium:542mg
Calcium:156mg
Ivy Manning, Cooking Light, DECEMBER 2009