"I Can't Believe It's Not Meat" Ragu Over Tagliatelle
- 1 large red onion, very coarsely chopped
- 4 medium carrots, very coarsely chopped
- 4 medium ribs celery, very coarsely chopped
- 1 pound cremini mushroom caps
- 1/4 cup extra-virgin olive oil
- 3 whole cloves
- 1 (1-inch) cinnamon stick
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1 tablespoon plus 2 teaspoons coarse salt
- 4 cups crushed tomatoes
- 1/2 cup dry red wine, such as Grenache
- 1 teaspoon Herbes de Hebron or herbes de Provence
- 2 tablespoons unsalted butter
- 2 pounds Tagliatelle pasta
- Freshly grated Parmigiano-Reggiano cheese, for serving
- This recipe is vegetarian
- Produce
- Basil, dried (1/8 teaspoon)
- Carrots, medium (4)
- Celery, medium ribs (4)
- Cremini mushroom caps (1 pound)
- Herbes de hebron or herbes de provence (1 teaspoon)
- Oregano, dried (1/8 teaspoon)
- Red onion, large (1)
- Rosemary, dried (1/8 teaspoon)
- Thyme, dried (1/8 teaspoon)
- Tomatoes (4 cups)
- Cooking & Baking
- (1-inch) cinnamon stick (1)
- Black pepper, freshly ground (1/4 teaspoon)
- Cloves, whole (3)
- Olive oil, extra-virgin (1/4 cup)
- Salt, coarse (1 2/3 tablespoon)
- Pasta & Grains
- Tagliatelle pasta (2 pounds)
- Dairy
- Butter, unsalted (2 tablespoons)
- Parmigiano-reggiano cheese (1)
- Beer, Wine & Liquor
- Red wine, dry (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published June 20, 2012 (7 months ago).
79 people saved this recipe.
