Categories: Pasta

Ingredients

• 2 tsp fennel seeds
• 1 tsp crushed red pepper
• 2 bay leaves
• 1 oz. dried porcini mushrooms
• 1 1/2 cups warm water
• 3 cups fresh shiitake mushrooms
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 2 tbsp. olive oil
• 38 oz. pkg. tempeh, crumbled
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 5 garlic cloves, minced
• 28 oz. can whole peeled tomatoes
• 1 cup whole milk
• 1/2 cup dry red wine
• 2-inch Parmigiano-Reggiano cheese rind
• 2 tbsp. chopped fresh oregano
• 2 tbsp. chopped fresh basil
• 1 tsp granulated sugar
• 2 oz. Parmigiano-Reggiano cheese, grated
• 1 1/2 lb. uncooked spaghetti
• 1 tbsp. unsalted butter
• Fresh basil leaves

Directions

1. Toast fennel seeds, red pepper, and bay leaves in a skillet over medium for 2 minutes, stirring often, until fragrant. Cool 10 minutes. Transfer to a spice mill; finely grind. Set aside.

2. Place porcini mushrooms and 1 1/2 cups warm water in a bowl; let stand 15 minutes. Drain, reserving 1/2 cup soaking liquid. Finely chop mushrooms; set aside.

3. Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10-12 times.

4. Heat oil in a large Dutch oven over medium. Add tempeh; cook 5 minutes or until golden. Add shiitake mixture, salt, and pepper; cook 10 minutes or until softened. Add garlic, ground spices, and chopped porcinis; cook 5 minutes or until mixed well.

5. Pulse tomatoes in a food processor until finely chopped, 8-10 times.

6. Stir chopped tomatoes, milk, wine, cheese rind, oregano, basil, sugar and reserved 1/2 cup porcini soaking liquid into tempeh mixture in Dutch oven. Reduce heat to medium-low, and simmer, partially covered, stirring occasionally, about 1 hour. Remove cheese rind; stir in grated cheese.

7. Cook spaghetti as directed. Toss with butter to coat; serve with Bolognese; garnish with fresh basil.

Email to a friend | Print this recipe | Back