Rigatoni with Vegetable Bolognese

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Another fabulous entree from Giada! I browned ground sirloin, then finished the recipe as stated, adding in the sirloin right before the addition of the wine and porcini stock: Yum! And might I add I used Giada's Mezzaluna knife when preparing the veg, and the knife is really a pleasure to use. The handle does seem a bit "fra-gil-e" but it's a great knife and the price is nice.

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This is so delicious. I even made it for a party and everyone loved it.

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Loved this dish. I only gave it four stars because of the expense factor. Pocini and Mascarpone were both quite expensive. Other than that, the meal is very flavorful and super easy to make.

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This is a family favorite. It is a great way to make your family eat veggies without them even know it. I also make it on my blog. Check out some of the pictures at loveandpastry.blogspot

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I found this recipe when I was looking for something to do with a box of rigatoni I had never opened... this was fantastic! I would use just a smidge less mascarpone next time, but my husband like the called-for amount... I could only find porcinis out here in the sticks, so I just used 6oz of them to have all the mushrooms needed... My husband is of heavy italian descent and never had a bolognese dish, so I scored some points with him with this one, thanks to Giada once again!

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Excellent dish! VERY woodsy, mushroomy flavor (which I love but, be prepared if you're not a mushroom lover like me. The mascarpone is KEY here! What a nice rich flavor it brings along with the rich mushroom & wine flavors. I would quickly rinse the dried mushrooms first in cold water to get rid of any dirt or wood pieces from processing. I found that out the hard way when I just dumped the pkg. of dried mushrooms into a bowl and reconstituted them with hot water, as directed, and then dumped the mushroom water into the recipe, as directed. Several bites were gritty and I found a piece of wood! Anyway, The only negative thing I can say is that there was not enough "sauce" for me! Ha, ha! I will try to make a double batch next time to see if I like it better "drenched" in sauce. Just give me a chunk of Italian bread and this sauce and I could eat it just like that! Yum! Gracie Giada! :

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I made this great bolognese at halftime during the game on Sunday and my wife put it together with the rigatoni, spinach, eggplant (cut thin and browned on a pannini, topped it with some grated parm cheese and.... WOW!! It was fantastic!

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a wonderful little dish

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We made this pasta for the first time during a family reunion weekend. There are a couple of gourmets in the family, so we were worried about how it would come out. Fortunately, the dish was fairly easy to make and it was a huge hit. It was eaten up very quickly! We had to go to Trader Joe's to get the Mascarpone, but it's an important ingredient so we didn't want to substitute something else. The porcini mushrooms added so much flavor and the dish felt meaty, even though it's totally vegetarian. We served it with an arugula salad, garlic bread, and some good wine. We will be adding this to our regular rotation.

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Talk about delicious! The marscapone is the secret ingredient - gives it a yummy richness. Very deep mushroom flavor but so very tasty. Everyone raved about it.