Pasta Al Sugo Finto (Vegetable Ragu)

cooking.nytimes.com

veenie

2 tablespoons plus ¼ cup extra-virgin olive oil

1 pound button or baby bella mushrooms, cut into ½-inch pieces

Salt and pepper

3 garlic cloves, minced

1 teaspoon dried oregano or rosemary

1 large white onion, finely chopped (2½ cups)

2 medium carrots, peeled and cut into ¼-inch pieces (about 1⅓ cups)

2 celery stalks, cut into ¼-inch pieces (about 1 heaping cup)

3 tablespoons tomato paste

1 cup dry red wine

1 (24-ounce) bottle tomato passata or 1 (28-ounce) can tomato purée

1 pound rigatoni

Grated Parmesan (optional), for serving

subheading: FOR THE PANGRATTATO (OPTIONAL):

2 tablespoons extra-virgin olive oil

¼ cup chopped walnuts

½ cup bread crumbs

¼ teaspoon salt

2 teaspoons finely chopped fresh parsley

Directions at cooking.nytimes.com

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