Umami

If you want a true umami experience, this pasta is it! With this vegetarian bolognese, you won' t miss the meat at all. Once again Cooking Light has done it right. Pair with a simple salad and you have a complete meal.


Vegetarian Bolognese with Whole-Wheat Penne (Cooking Light, December 2009)

Some of the ingredients seem kinda crazy, but I promise that you will enjoy this hearty pasta.

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

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; saute 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 1/4 cup sauce and about 1 Tbs. cheese.