Yeah that is Tyler’s portion, not mine 
I am swamped with schoolwork now that the end of the semester is in sight (2 days, yikes!) Tyler planned the meals, did the shopping, and the cooking this week. It is rare we cook with red wine, but this was worth the extra trip to the liquor store (stupid Kansas not selling wine in grocery stores!) We both thought this was an excellent vegetarian meal!
Vegetarian Bolognese (from Cooking Light)
Ingredients
1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 tablespoon olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 (8-ounce) package cremini mushrooms, finely chopped
1/2 cup dry red wine
1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes with basil, undrained
1 (2-inch) piece Parmigiano-Reggiano cheese rind
12 ounces uncooked whole-wheat penne (tube-shaped pasta)
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Preparation
1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.
