Vegetable Bolognese


by the time i get to friday i want a nice big bowl of pasta, and i’ve been wanting to try giada’s vegetable bolognese …what a match made in heaven.  it’s a nice substitute for a traditional meaty bolognese, and all the veggies kept the dish very light.  the following recipe is my version, and when i say “my version” i just left out some ingredients that i didn’t have on hand.

Pasta with Vegetable Bolognese
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
6 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped dried oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces cremini mushrooms
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound short cut pasta
1/4 cup parmesan, freshly grated

cook the pasta according to package instructions. drain and add to sauce when pasta and sauce are ready.

place the carrots, onion, bell pepper, and garlic in a food processor. pulse the vegetables until finely chopped but still chunky. place the olive oil in a large, heavy skillet over medium-high heat. add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. add the fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. add the red wine, cook for 3 minutes. add mascarpone cheese and stir just until the cheese is incorporated. toss with Parmesan and serve.


  • when it says to chop the carrots, onions, bell pepper, and celery just do rough chop (big pieces).  that way you’re leaving most work for the food processor, but you’ll help it along.
  • you already should know how i feel about parmesan. (see tips for penne a la carbonara)
  • short cut pasta means: rigatoni, campanelle, farfalle, penne, etc
  • want to bulk it up even more?  add some ground meat.
  • most times fresh herbs are best, except for oregano.  fresh oregano is very strong and can be quite over powering.  so in this instance i say use dried.
  • cremini mushrooms are also known as “baby bellas”  or baby portobello mushrooms.  don’t have them?  substitute button mushrooms.
  • complete the meal with a simple side salad.
  • the original: giada’s rigatoni with vegetable bolognese
  • need more help?  email me at

P.S. hopefully soon i’ll have my camera back and i’ll put up pics.  it’s easier to make anything once you know what it’s suppose to look like.


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