Updated: Mar 24
This is a veggie version of a traditional Italian Bolognese. Perfect with a pasta sauce or used to make lasagne!
Makes approximately 4 - 6 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 45 minutes
2 tablespoons of olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 stick of celery, finely chopped
1 aubergine, chopped into 1cm cubes
1 pepper, chopped into 1cm cubes
200g mushrooms, sliced (or tinned)
400g tin of chopped tomatoes
1 tablespoon of tomato puree
1 bay leaf (optional)
Small glass of wine (optional)
A pinch of salt and pepper
How to make Veggie Bolognese
On a medium hot hob, heat the oil and add the vegetable mix, stir for a couple of minutes.
Add the other vegetables to the pan, season with a pinch of salt and pepper, and fry for five minutes.
If you are going to add wine, do this now and let it sizzle for a couple of minutes to let it evaporate.
Add the tinned tomatoes and then fill the can with water and add this to the pan.
Add the bay leaf (if using), tomato paste, and more seasoning if required.
Turn the heat to low and cook for 30 minutes. Check every half hour and add water (3-4 tablespoons) if it gets too dry.
Stir sauce, remove the bay leaf and its ready to serve as desired.
The Vegetable Bolognese can be eaten straight away with pasta or used to make Vegetable Lasagne.
HINTS & TIPS
A frozen pack of Mediterranean vegetables could be used in the place of the aubergine, pepper, and mushrooms.
Tinned mushrooms (drained) could be used in place of fresh.
This sauce is perfect for freezing into portions, so make double the amount and freeze in batches. Defrost in the fridge overnight and reheat thoroughly on the hob or in the microwave.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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