Charred Vegetable Ragu
Food & Wine Magazine, Jan 2020, p. 45
5 stars
We love bolognese sauce, but after trying this recipe, we think this beats out all the bolognese recipes we've ever made (and there's no meat in this dish!). The char of the vegetables, including the whole roasted garlic head and umami from the mushrooms, all add a deep, complex flavor that was just so mmm mmm good. This is a restaurant-worthy dish.
Ingredients: dried pasta, portobello mushrooms, cremini mushrooms, garlic, yellow onion, celery, carrots, tomato paste, dry red wine, dried oregano, Parmigiano-Reggiano cheese, extra-virgin olive oil, Kosher salt, black pepper
Tips:
- Slice the cremini mushrooms instead of quartering them
- Even though this was so good without any meat, this dish could be taken to the next level with the addition of a 1/2 pound of hot Italian sausage
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