| This mushroom- and chile-bolstered sauce sold me on vegetarian bolognese.
 COOK THIS NOW  I’m not sure I can properly convey how satisfying this dish from Andy Baraghani is. Yes, it’s vegetarian, but the umami-packed power of well-browned mushrooms, well-cooked tomato paste, and a heap of Parmesan cheese combine to make it incredibly savory. Where there’d usually be red pepper flakes, you’ll use a fresh red chile, which rounds out the flavor, bringing balanced heat that makes it sing with every passing bite.  What We're Talking About
  
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