Vegetable Bolognese

This is such a satisfying and rich dish that is full of sneaky and not so sneaky vegetables simmered in red wine and tossed with creamy mascarpone.

Ingredients

• 2 carrots, peeled and chopped

• 1 onion, peeled and chopped

• 2 garlic cloves

• 1 cup cauliflower, chopped

• 1 celery stalk, chopped

• 8 ounces mushrooms, chopped

• 2 tablespoons tomato paste

• 1/2 cup red wine

• 2 teaspoons thyme

• 1 teaspoon red pepper flakes

• 1/2 cup mascarpone cheese

• 1/2 cup parmesan cheese, grated

• 2 tablespoons Nocellara del Belice Olive Oil 

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 pound short cut pasta

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente.

2. Place the carrots, onion, garlic, celery and cauliflower in a food processor and pulse until finely chopped.

3. Heat olive oil in large skillet over medium heat. Add the chopped vegetables and cook for 10 minutes until tender. Add salt, pepper, thyme and chiles. Stir in the tomato paste, wine and mushrooms and cook for 5 minutes until the mushrooms are tender. Stir in the mascarpone and mix until blended.

4. When the pasta is cooked, drain reserving some cooking liquid and add to the sauce and toss well to combine. Top with parmesan and enjoy.

Takes 25 minutes

Serves 4