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Charred garden tomatoes, homemade vegetable bolognese, and wavy pasta combine to make a delightfully hearty and healthy family meal—perfect for summer


  1. For the Bolognese: Heat oil in a large skillet over medium-high heat. Sauté the garlic, mushrooms, celery, carrots, onions, zucchini, and yellow squash for 5–6 minutes.
  2. Pour in red wine, and bring to a simmer. Cook for 3 minutes or until wine has partially evaporated. Stir in the crushed tomatoes, and season with salt and pepper. Cover, and cook for 15 minutes or until vegetables are tender.
  3. While Bolognese is cooking, preheat the broiler to high. Drizzle cherry tomatoes with olive oil, and broil for 5 minutes or until charred.
  4. Spoon Bolognese over cooked pappardelle, and top with scorched tomatoes, Parmesan cheese, and basil before serving.