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Pappardelle With Vegetable "Bolognese"

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Epicurious
Related tags
main-dish nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
CAL
459
FAT
52%
CHOL
37%
SOD
47%

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Ingredients for 4 servings

1 oz (28 g) dried porcini mushrooms (1 cup)

1 cup boiling-hot water

2 medium carrots, quartered lengthwise, then cut into 1-inch pieces

2 celery ribs, cut into 1-inch pieces

3 medium shallots, quartered lengthwise

1 medium red bell pepper, cut into 1-inch pieces

3 tablespoons olive oil

2 teaspoons chopped fresh rosemary

3/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons tomato paste

1/2 cup dry red wine

3/4 lb dried pappardelle

1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

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