Charred garden tomatoes, homemade vegetable bolognese, and wavy pasta combine to make a delightfully hearty and healthy family meal—perfect for summer
Instructions:
- 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.
- 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.
- While Bolognese is cooking, preheat the broiler to high. Drizzle cherry tomatoes with olive oil, and broil for 5 minutes or until charred.
- Spoon Bolognese over cooked pappardelle, and top with scorched tomatoes, Parmesan cheese, and basil before serving.