Pairs perfectly with J. Lohr Gesture Syrah
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Vegetarian Bolognese with Bucatini
"I love to cook, and my family has crowned me the 'Honorary Italian' since I'm married to an actual one. I'm always looking for an entrée to meet multiple needs - my younger daughter is vegetarian, so we're often cooking veggie-focused dishes that are still satisfying. Inspired by the spices of Cincinnati's Skyline Chili (a family favorite, since my husband hails from Ohio!), this rich, hearty sauce is a great way to tempt even the meat-lover. I serve it over bucatini - the extra air lends a richer texture and added chewiness. To me, simmering a sauce like this with a glass of J. Lohr Gesture Syrah in hand is the ultimate expression of the holidays!"
-Cynthia Lohr, Chief Brand Officer
Ingredients:
- 1 pound bucatini
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 12 cloves of garlic, roughly chopped
- 12 oz. Baby Bella mushrooms (cremini), rinsed, dried and roughly chopped
- 3 celery stalks, roughly chopped
- 4 carrots, peeled and roughly chopped
- 1 onion, roughly chopped
- 1/2 cup dry red wine
- 4 Tbsp. tomato paste
- 3 Tbsp. white miso paste
- 1 tsp. cocoa powder
- 4, 14.5 oz. cans of diced tomatoes
- 1/4 tsp. cayenne
- 2 tsp. fresh oregano
- 2 tsp. fresh thyme
- Kosher salt
Directions:
- In a large Dutch oven on medium heat add olive oil, butter, garlic, and mushrooms and cook for 5-6 minutes.
- In a food processor, combine the celery, carrots, and onion and pulse until mixture is fine, but not mushy. Add chopped veggie mixture and 1 tsp of salt to the pot of cooked mushrooms and sauté for 25-30 minutes until the vegetables cook down. Add wine and continue to cook until wine reduces by at least half.
- Whisk together tomato paste, miso, and cocoa, then stir into veggies. Add diced tomatoes, cayenne, oregano, and thyme. Stir to combine. Add another ½ tsp of salt then simmer for 30 minutes.
- Cook bucatini according to instructions, then strain from water and toss directly with sauce.