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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.