Ingredients:

For the Farro Pappardelle:

• 8 ounces farro pappardelle pasta (or any pasta of your choice)
• Salt, for boiling pasta

For the Mushroom Bolognese:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 ounces cremini or button mushrooms, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 red bell pepper, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/2 cup red wine (optional)
• 1/4 cup heavy cream (or a dairy-free alternative)
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese or a dairy-free alternative (optional)

Instructions:

For the Farro Pappardelle:

1. Boil the Pasta:
   • Bring a large pot of salted water to a boil. Cook the farro pappardelle pasta according to the package instructions until it's al dente. Drain and set aside.

For the Mushroom Bolognese:

1. Sauté the Aromatics:

   • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until they are fragrant and softened.

2. Add Mushrooms:

   • Add the finely chopped mushrooms to the skillet. Sauté them until they release their moisture and start to brown, which takes about 10-15 minutes.

3. Add Vegetables:

   • Add the finely chopped carrot, celery, and red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

4. Season and Add Tomatoes:

   • Season the mixture with dried basil, dried oregano, dried thyme, salt, and black pepper. Stir well to combine.
   • Pour in the crushed tomatoes and stir them into the mushroom and vegetable mixture. If desired, you can also add red wine at this stage. Allow the sauce to simmer for about 15-20 minutes.

5. Finish the Sauce:

   • Stir in the heavy cream or a dairy-free alternative to create a creamy Bolognese sauce. Simmer for an additional 5 minutes, allowing the flavors to meld.

For Assembling the Dish:

1. Combine with Pasta:

   • Toss the cooked farro pappardelle pasta with the mushroom Bolognese sauce until the pasta is evenly coated.

2. Serve:

   • Serve the Farro Pappardelle with Mushroom Bolognese hot, garnished with fresh basil leaves and grated Parmesan cheese or a dairy-free alternative if desired.

This Farro Pappardelle with Mushroom Bolognese is a delicious and satisfying dish that offers a hearty, mushroom-based twist on the classic Bolognese sauce. Enjoy the rich and earthy flavors!