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Rigatoni With Vegetable Bolognese

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main-dish nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 lb rigatoni pasta

1/2 cup red wine

1 teaspoon fresh ground black pepper

2 garlic cloves

1/2 cup mascarpone cheese

1 red bell pepper , seeded and chopped

1 teaspoon chopped fresh oregano leaves

2 tablespoons tomato paste

2 teaspoons salt

2 teaspoons chopped fresh thyme leaves

1/4 cup parmesan cheese

1 1/2 cups hot water

1 onion , peeled and chopped

5 ounces assorted mushrooms , stemmed and chopped (like shiitake, cremini, and brown)

3 carrots , peeled and chopped

1/4 cup olive oil

1 ounce dried porcini mushrooms

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