Mushroom Bolognese Recipe

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.

Add the minced garlic and cook for another minute until fragrant.

Stir in the chopped mushrooms and continue to cook for about 8-10 minutes until they are browned and have released their moisture.

Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate slightly.

Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

In a medium bowl, combine the ricotta cheese, chopped fresh basil, lemon zest, and salt. Mix well until combined and set aside.

Once the sauce has thickened and the flavors have melded together, add the cooked rigatoni to the skillet with the sauce. Toss to combine and heat through for 2-3 minutes.

Serve the mushroom bolognese in bowls, topped with a generous dollop of herbed ricotta and garnished with fresh basil leaves.