VEGETARIAN BOLOGNESE
Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.
Provided by Ali Slagle
Categories dinner, weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
- Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
- Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
- Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Thomas Otten
[email protected]This recipe is a great way to get your daily dose of vegetables. It's also a great source of protein and fiber.
Jamajmal Unar
[email protected]I've made this recipe several times now, and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Ashrafali khan
[email protected]This recipe is a great example of how delicious and satisfying vegetarian food can be. I highly recommend it to anyone looking for a meat-free meal.
Amanda Stuart
[email protected]I love that this recipe is made with whole, unprocessed ingredients. It's a great way to eat healthy and feel good about what you're putting in your body.
Jacinta Majani
[email protected]This recipe is a great way to sneak vegetables into your kids' diet. They'll never know they're eating healthy!
Stefan Lopicic
[email protected]I'm not a vegetarian, but I love this recipe. It's a great way to get a healthy and delicious meal on the table without having to eat meat.
Fares Menadi
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this recipe is a great way to use them up.
Faith Gwande
[email protected]I love the versatility of this recipe. I've made it with different types of lentils and vegetables, and it always turns out great.
Savannah Seber
[email protected]This recipe is a lifesaver! I'm a busy working mom and I don't have a lot of time to cook. This recipe is quick and easy to make, and it's always a hit with my family.
Gerberos2000
[email protected]I'm always looking for new vegetarian recipes, and this one definitely didn't disappoint. It's a great addition to my recipe repertoire.
Ray roetz
[email protected]This is the best vegetarian Bolognese I've ever had. The sauce is rich and flavorful, and the lentils give it a great texture.
Snigdha Sen
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to make a delicious meal without spending a lot of money.
Yamuna Vanigasekara
[email protected]This vegetarian Bolognese is a great way to get your kids to eat their vegetables. It's packed with flavor and they won't even notice they're eating healthy.
Bella Koko
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it, even the meat-eaters.
Feliciano Boh
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely recommend it to anyone looking for a meat-free Bolognese.
Joe gssf
[email protected]I was skeptical about making a vegetarian Bolognese, but I was pleasantly surprised. It was delicious! I will definitely be making this again.
ahmed salahuddin
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The addition of lentils gives it a hearty, meaty texture, and the vegetables add a nice sweetness.
Maggie Van Der Linde
[email protected]This vegetarian Bolognese was a hit with my family! The flavors were rich and complex, and the texture was spot-on.