ChickpeaBolognese
"I love a good Bolognese and often make it with a variety of meats, including ground turkey as an alternative to pork, veal, or beef. This time I gave it a shot with chickpeas and it turned out rather well......"
INGREDIENTS
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1/4 cup dried porcini mushrooms
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1 cup boiling water
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1 medium onion, roughly chopped
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2 stalks celery, roughly chopped
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1 medium carrot, roughly chopped
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3 cloves garlic, chopped
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3 ounces pancetta (or bacon in a pinch) chopped
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4 tablespoons extra virgin olive oil, plus more for drizzling
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3 cups cooked chickpeas, or two 15-ounce cans, drained and rinsed
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 to 1/2 teaspoons crushed red pepper flakes (optional but oh so good!)
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One 28-ounce can San Marzano tomatoes (or another good plum tomato)
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1 cup dry white wine
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1/2 cup light cream or half and half
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Salt and black pepper, to taste
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A nice handful of fresh basil leaves, torn
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Parmesan cheese for finishing
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1 pound dried pasta, cooked to al dente
Comments & Reviews
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