Pairs well with Hearty Vegetable Bolognese
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Hearty Vegetable Bolognese
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A delicious vegetarian twist on the classic Bolognese, packed with flavor and comfort.
01:00:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- portobello mushrooms - 2 cups (diced)
- onion - 2-3 (sweet onion, diced)
- carrots - 3-4 (shredded)
- celery - 1 cup (diced small)
- olive oil - 2 tablespoons (for sautéing)
- garlic - 1.5-2 tablespoons (chopped)
- red wine - 12 oz (or vegetable stock)
- canned tomatoes - 1 (28 oz can)
- tomato paste - 4 oz (for thickness)
- vegetable stock - 2 cups (or homemade)
- milk - 1 cup (for creaminess)
- porcini mushroom salt - to taste (or regular salt)
- black pepper - to taste (to taste)
- fresh thyme - to taste (for seasoning)
- basil - to taste (chopped, for garnish)
- parmesan cheese - to taste (for serving)
- orecchiette pasta - 1 pound (for serving)
Instructions
- Prepare the Vegetables: Dice the portobello mushrooms, onion, and celery. Shred the carrots.
- Sauté the Base: Heat olive oil in a pan, add onions and sauté until golden brown.
- Cook the Mushrooms: Add diced portobello mushrooms to the pan and sauté until all moisture is released.
- Add Vegetables: Add shredded carrots and diced celery to the pan and continue to sauté.
- Incorporate Garlic: Add chopped garlic and sauté until fragrant.
- Deglaze with Wine: Pour in red wine and let it reduce by half.
- Add Tomatoes and Stock: Stir in canned tomatoes, tomato paste, and vegetable stock.
- Season the Sauce: Add salt, pepper, thyme, and milk. Bring to a boil and then reduce heat.
- Simmer: Let the sauce simmer for about an hour, stirring occasionally.
- Cook the Pasta: Cook orecchiette pasta according to package instructions.
- Combine and Serve: Mix the sauce with the pasta and serve with fresh basil and parmesan cheese.
