Best Rosemary And Mustard Chicken With Vegetable Bolognese Recipes

PASTA WITH VEGETABLE "BOLOGNESE"

Pasta with Vegetable

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup dried porcini mushrooms (about 1/2 ounce)
Kosher salt
1 20-ounce package cheese tortellini
3 carrots, roughly chopped
2 stalks celery, roughly chopped
1 red onion, roughly chopped
1 teaspoon fresh thyme
6 tablespoons unsalted butter
Freshly ground pepper
1/2 cup dry white wine
1 28-ounce can peeled San Marzano tomatoes, crushed by hand
1 cup fresh basil, torn

Steps:

Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes.
Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.

Nutrition Facts : Calories 732, Fat 29 grams, SaturatedFat 17 grams, Cholesterol 110 milligrams, Sodium 1223 milligrams, Carbohydrate 86 grams, Fiber 7 grams, Protein 26 grams

RIGATONI WITH VEGETABLE BOLOGNESE

Rigatoni with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Steps:

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.