Charred Vegetable Ragù

Charred Vegetable Ragù

Charred Vegetable Ragù


1 hour

Details
  • Servings:   4
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Ingredients
  • 4 large portobello mushrooms, stemmed and quartered
  • 1 garlic head
  • 1 yellow onion, peeled and quartered
  • 2 celery stalks, cut into thirds
  • 2 carrots, peeled and cut into thirds
  • 6 tablespoons extra-virgin olive oil, divided
  • 8 ounces fresh cremini mushrooms, stemmed and quartered
  • 1/2 cup tomato paste
  • 2 teaspoons dried oregano
  • 1/2 cup dry red wine
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 12 ounces uncooked bronze-cut durum wheat tagliatelle pasta (such as Seggiano Organic)
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for serving
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