Name: Mushroom Bolognese with Whole Wheat Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tablespoon olive oil -; 1 large sweet onion, finely chopped -; 2 medium carrots, finely chopped -; 1 large zucchini, finely chopped -; 1/2 pound baby portobello mushrooms, finely chopped -; 3 garlic cloves, minced -; 1/2 cup dry red wine or reduced-sodium chicken broth -; 1 can (28 ounces) crushed tomatoes, undrained -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1/2 cup grated Parmesan cheese -; 1/2 teaspoon dried oregano -; 1/2 teaspoon pepper -; 1/8 teaspoon crushed red pepper flakes -; Dash ground nutmeg -; 4-1/2 cups uncooked whole wheat rigatoni -

Ingredients for - Mushroom Bolognese with Whole Wheat Pasta

1. 1 tablespoon olive oil

2. 1 large sweet onion, finely chopped

3. 2 medium carrots, finely chopped

4. 1 large zucchini, finely chopped

5. 1/2 pound baby portobello mushrooms, finely chopped

6. 3 garlic cloves, minced

7. 1/2 cup dry red wine or reduced-sodium chicken broth

8. 1 can (28 ounces) crushed tomatoes, undrained

9. 1 can (14-1/2 ounces) diced tomatoes, undrained

10. 1/2 cup grated Parmesan cheese

11. 1/2 teaspoon dried oregano

12. 1/2 teaspoon pepper

13. 1/8 teaspoon crushed red pepper flakes

14. Dash ground nutmeg

15. 4-1/2 cups uncooked whole wheat rigatoni

How to cook deliciously - Mushroom Bolognese with Whole Wheat Pasta

1 . Stage

In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.

2 . Stage

Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.

3 . Stage

Cook rigatoni according to package directions; drain. Serve with sauce.