Vegetarian Bolognese Recipe | healthyGFfamily.com

Ingredients

• ¼ cup finely ground dried porcini mushrooms*
• 2 tablespoons olive oil
• 1 ½ cups finely chopped onion
• ½ cup finely chopped carrot
• ½ cup finely chopped celery
• 1 8-ounce package cremini (baby bella) mushrooms, chopped
• ½ cup dry red wine
• ½ cup warm water (you may add more as it cooks)
• ½ teaspoon salt (or more to taste)
• ½ teaspoon ground black pepper
• 1 750 g container chopped or crushed tomatoes
• 2 2-inch pieces Parmigiano-Reggiano cheese rind (we use up to 3 rinds sometimes)
• 12 ounces uncooked gluten-free pasta
• Grated Parmigiano-Reggiano cheese for topping