PAPPARDELLE BOLOGNESE CON VERDURE

Steps:

• Soak mushrooms in boiling-hot water 15 minutes.
• Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
• Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
• Add chopped vegetables, rosemary, salt, and pepper and saute, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
• Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit.
• Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute.
• Add wine and boil until wine is reduced by about half, about 2 minutes.
• While sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling salted water until 'al dente'. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
• Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary).
• Stir in cheese and serve immediately.