Mushroom Ragu

Ingredients

1 1/2 cup veggie broth

3 carrots chopped

1 onion chopped

1 red bell pepper chopped

2 cloves garlic

1/4 cup olive oil

2 teaspoon fresh thyme

1 teaspoon fresh oregano

Pinch of basil

Pinch of red pepper flakes

2 tablespoons tomato paste

1 teaspoon salt

Black pepper

10 ounces assorted mushrooms

1/2 cup red wine

1/2 cup mascarpone cheese

1 lb rigatoni pasta

Fresh Parmesan

Directions

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 mushrooms and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the broth and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

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