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Vegetarian Bolognese With Whole-Wheat Penne

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main-dish low fat nut free vegetarian dinner italian


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1/4 cup dried porcini mushrooms (about 1/4 ounce)

1 tablespoon olive oil

1 1/2 cups finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1 (8-ounce) package cremini mushrooms, finely chopped

1/2 cup dry red wine

1/4 cup warm water

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (28-ounce) can organic crushed tomatoes with basil, undrained

1 (2-inch) piece Parmigiano-Reggiano cheese rind

12 ounces uncooked whole-wheat penne (tube-shaped pasta)

1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

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