Step 1

Make the ragu:

Step 2

Separately process each vegetable noted for food processor until the texture is small-pea, course-ground size. I prefer to do the onion, garlic and herbs with a knife. At home, you can absolutely do the garlic and onion together in a processor. After processing, I like to keep everything separate for layering.

Step 3

In a large saucepot, add olive oil over medium-high heat and sweat onion until just softened. Add garlic until fragrant and lightly translucent, about 1 minute.

Step 4

Add mushrooms and cook out any moisture (even better if mushrooms are pre roasted). Add all the herbs and cook for 1 to 2 minutes.

Step 5

Add tomato paste and cook for 2 to 3 minutes. Add carrot, parsnip, sweet potato and rutabaga, and cook for 3 to 5 minutes. Add wine and cook until almost completely evaporated, about 4 to 5 minutes.

Step 6

Add tomato, water/stock, Parmesan and chili flakes. Season with salt and pepper. Simmer for 30 to 35 minutes. Add more water if it reduces too much. The vegetables should all be soft.

Step 7

After the 30 to 35 minutes, add heavy cream to the ragu. Simmer for an additional 5 to 8 minutes. Season to taste with salt and pepper. Add red wine vinegar to taste (it should be balanced for acid; it should not taste vinegary but should add brightness to cut through the richness).

Step 8

Cook pasta in salted boiling water until al dente.

Step 9

Take pasta from water into pan with sauce, using pasta water as needed. Cook pasta and sauce together with a pad of butter for 1 to 2 minutes, until it is saucy and comes together.

Step 10

Make the goat cheese:

Step 11

In the meantime, mix together chèvre and mascarpone cheese until well-incorporated and becomes a smooth consistency. Set aside.

Step 12

To serve:

Step 13

Serve with a scoop of goat cheese, shaved Parmesan and torn mustard greens.