Vegetable Bolognese

Vegetable Bolognese

• 1 onion, peeled and rough chopped

• 2 carrots, peeled and rough chopped

• 2 stalks celery, peeled and rough chopped

• 1 zucchini, peeled and rough chopped

• 3 cloves garlic, peeled

• large pinch of Kosher salt and pepper

• 1 lb frozen mushrooms

• 2 Tbs. tomato paste

• 2 Tbs. fresh thyme

• 1 /2 cup white wine (red also works)

• 1 cup stock (vegetable or chicken)

• 1/2 cup milk

• 1 Parmesan cheese rind

• 1 - 1lb box of dried pasta

• Serve topped with more fresh thyme and grated Parmesan cheese

Add the onion, carrots, celery, and zucchini to a food processor. Pulse until finely chopped.

In a large saute pan, add olive oil and warm over medium heat. Add the onion mixture and saute for 4 to 6 minutes or until soft and the onion is translucent.

While the vegetables are cooking, add the mushrooms to the food processor and pulse until finely chopped. Add them to the pan with the onion mixture and cook for 4 to 6 minutes more.

Add the tomato paste and thyme and cook for 30 seconds.

Deglaze with pan with wine, then add stock, milk, and Parmesan cheese rind and continue to cook over medium for 10 minutes until reduced.

While the sauce is cooking, cook the pasta according to the packaging in salted water. Save some cooking water before straining.

Toss the pasta with the sauce adding pasta water if needed to loosen the sauce. Taste for salt and pepper and serve topped with Parmesan cheese and more fresh thyme.