Rigatoni with Vegetable Bolognese

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I had high expectations for this dish and it didn't let me down. Clever idea, the ground carrot and other veggies really simulate meat (not that I care being that I'm a vegetarian. A couple changes, I added about 2 more table spoons of tomato paste, and also some tomato sauce. Also added eggplant. Thanks Giada.

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All I can say is my husband raved about this dish for days afterwords. That is saying a lot!

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This was awesome....One disclosure - my store was out of dried porcini - I assumed they and the liquid were used to give this a more "earthy" taste so I used 1 1/2 cups of beef stock and increased the amount of fresh mushrooms I put in...I know this takes away from the "vegetarian" aspect of this recipe, so next time I will make it with the dried porcini and see if that makes a difference...the way I prepared it I could hardly tell the difference between a regular bolognese sauce....
**UPDATE** The following day had the leftovers and after the flavors had all melded it tasted overly salty to me...Thinking back I should have thought to cut back on the 2 tsp of salt the original recipe called for since I used the beef stock, so if you decide to go that route, I'm thinking 1 tsp of salt would be enough...

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Yum. This was super delicious. And this recipe is just begging for alterations- there's so much you can do with the foundation. I used fresh mushrooms for mine. The wine is delicious in this (I just used some crappy, cheap white zin in this and it was great-- I don't believe in the whole "you have to be able to drink it if you're going to cook with it" wine thing. I just don't. The only thing I wasn't totally in love with was the red peppers- I might tone it down a bit next time since I'm not a huge fan of cooked peppers. But otherwise, VERY good!!

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i thought this recipe was really easy and really good- especially the following 2 days. I added zucchini & green squash to mine to give it a more chunky feel - the same time I added the fresh mushrooms. I also didn't have the porcini mushrooms so instead of using that water like the recipe called for i used vegetable broth and it turned out fine. I used cab for the wine and thought it was really good.


Give it a try! Easy & Delicious!

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Delicious! I have made a lot of Giada's recipes and this one is the best. I have made it several times. It tastes like a dish a very nice Italian restaurant in my town serves. I'm a vegetarian and my husband is not but he loves it!

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Great recipe! Quick and easy to make. I made a few substitutions. I only used fresh button mushrooms, substituted 16 oz. beef broth for the red wine, and 3 oz. cream cheese for mascarpone. The family really enjoyed this dish, even those who dislike mushrooms. Definitely a make again dish!

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I did not add mushrooms.  Cooked vegetables removing them when done. Cooked garlic added ground beef, spices, paprika, turmeric, ginger, cinnamon, cloves, herb de province, s&p.  Add 1 can paste, wine then return veg to pot.  Cook down then add mascarpone. After adding the pasta, I accidentally ended up adding thawed peas and I liked the freshness of them.  Arrange in baking dish and sprinkled w/cheese. Cover with foil and cook it in the oven the next day. I made it for company so added 2 pounds beef and 2 pounds pasta.  Everyone had seconds. Sorry Giada, for making so many changes, but this is a great make ahead recipe for a crowd and it's now in my receive box for future entertaining.

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My family loved it! Since my family are meat lovers I put spicy italian ground turkey. They keep asking for it.

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This dish was absolutely amazing. I usually don't leave comments, but I didn't mind becoming a member of foodnetwork to tell the world how incredibly stuffed I am right now and how I loved the flavors of this dish. I grew up in Europe on German, Greek and Italian food and this dish has classic italian flavors. I only had white wine, but it was still delicious! Will make this one over and over again! Thanks Giada!