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
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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.
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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.
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Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10-12 times.
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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.
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Pulse tomatoes in a food processor until finely chopped, 8-10 times.
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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.
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Cook spaghetti as directed. Toss with butter to coat; serve with Bolognese; garnish with fresh basil.