This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.
1oz(28 g) dried porcini mushrooms (1 cup)
1cupboiling-hot water
2medium carrots, quartered lengthwise, then cut into 1-inch pieces
2celery ribs, cut into 1-inch pieces
3medium shallots, quartered lengthwise
1medium red bell pepper, cut into 1-inch pieces
3tablespoonsolive oil
2teaspoonschopped fresh rosemary
3/4teaspoonsalt
1/2teaspoonblack pepper
2tablespoonstomato paste
1/2cupdry red wine
3/4lbdried pappardelle
1ozfinely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Soak mushrooms in boiling-hot water 15 minutes.
Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water (see Tips) until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
