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Rigatoni with Vegetable Bolognese Recipe

Rigatoni with Vegetable Bolognese

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Average Rating:

Total Reviews: 209

Showing 41-50 of 209

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  • on October 22, 2010

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    I used crimini mushrooms and subbed beef broth for the porcini water. Very good! I think it needs a little bit of red pepper flakes, but I like heat in almost everything! Giada never dissapoints :

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  • on October 04, 2010

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    I followed the recipe almost exactly, I used dried porcini & oyster mushrooms and fresh cremini & portabello. I used dried herbs because I didn't have the fresh on hand. All I can say is Oh My God! This dish far exceeded any expectation I could have ever had. It was easy, delicious, the flavors were complex but not confusing. I love that it is full of veggies. The red wine & the mascarpone cheese give such a nice flavor. You really have to have a love for mushrooms to enjoy this dish. There is definitely a very powerful mushroom flavor. I can't understand why there are negative reviews. I can honestly say this might be one of my top 5 favorite recipes made so far.

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  • on September 28, 2010

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    I thought this was a wonderful dish until later when it just sat and sat and sat on my tummy without budging. The vegetables in this dish really disagreed with me and kept me and my hubby up all night long -- no need to elaborate -- it must have been the red peppers and onions and all the mushrooms and overloaded garlic etc...If you have a sensitive tummy, I'd steer clear of this one.

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  • on August 27, 2010

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    I followed the recipe and our result was chewy and almost without flavor. Not worth spending the money on the mascapone and mushrooms. What a dissappointment!

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  • on August 08, 2010

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    Great dish!

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  • on July 31, 2010

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    An excellent bolognese. The mushrooms are so meaty and the addition of the porcini mushroom reserve, red wine and mascarpone cheese make it so savory and a touch creamy. I will make this again and again. Restaurant quality.

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  • on July 24, 2010

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    Very good. Used 1 lb sliced button mushrooms and 1-1/2 cups of chicken stock. Otherwise, followed exactly as written. Nice dish.

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  • on July 21, 2010

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    I normally just invent my own recipes, but decided to give this one a shot. First off, I could not find the dried porcini mushrooms at my grocery store, so I had to improvise and use dried shiitake mushrooms, and the only other fresh mushrooms they carry are portabella; everything else was the same. This was also my first time using mascarpone cheese; love it! The whole thing went together very easily, thanks to the step by step instructions. Overall a quick and easy meal to prepare, we will defiantly be enjoying this meal again.

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  • on July 20, 2010

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    I loved this dish. My daughter is 8 and very picky about eating her veggies. This sauce is rich and delicious...and she never knew it was loaded with stuff that is good for her. :
    I would definitely make it again. It was easy, fantastic weeknight fare. YUM!

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  • on June 05, 2010

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    Tried this recipe for the first time and used chopped baby bella mushrooms instead. VERY, VERY GOOD and thumbs up from my family! It was so savory and tasty we didn't miss the meat at all. Will keep this recipe on top of my list for those evenings when I don't know what to make!

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