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Vegetarian Bolognese Recipe

Here's a vegetarian version of the classic bolognese pasta recipe.

by: Len Santos-Ding of Feed 5000 | Sep 30, 2016

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IMAGE Patrick Martires

Meatless Mondays never tasted better! This vegetarian bolognese pasta recipe uses meaty mushrooms for a filling meal.

Prep Time

20 mins

Cooking Time

35 mins

Ready In

55 mins

Yield

6 to 8

Cuisine

Others

Cooking Method

Simmer

Vegetarian Bolognese Ingredients

<>3 medium eggplant, sliced into small cubes, unpeeled (about 2 to 3 cups)

<>1/4 cup olive oil, plus more if needed

<>1/4 cup onion, minced

<>1 stalk celery, minced (about 1/4 cup)

<>1 medium carrot, minced (about 3/4 cup)

<>1 small red bell pepper, cored and minced (about 1/4 cup)

<>250 grams fresh mushrooms, stems removed and caps minced

<> salt, to taste

<>1/2 cup red wine, Optional

<>2 800-gram canned tomato puree

<>1 cup water

<>1 cup fresh basil leaves, sliced into thin strips

<>600 grams pasta noodles, cooked according to package directions

<> parmesan cheese, to serve

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How to Cook Vegetarian Bolognese

Soak eggplants in 3 cups water mixed with 1 tablespoon salt for 10 minutes; rinse. Drain well.

Heat oil in a large saucepot. Sauté onions over medium-low heat until translucent, about 1 to 2 minutes. Add celery, carrot, eggplants, bell pepper, and mushrooms. Season with salt and pepper. Add more oil if the pan is a little dry.

Turn up heat to medium-high and add red wine, if using. Stir constantly over low heat for 10 minutes and let wine reduce until almost dry.

Add tomatoes and water; simmer for 15 to 20 minutes. Adjust seasoning, if needed. Turn off heat and add basil.

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Add pasta and toss to mix well. Place in a serving dish and sprinkle with parmesan cheese.

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