“This is the perfect recipe for when you want the silky, luxurious richness of bolognese but you want something lighter and quicker and no meat! It’s also very adaptable and you could use a mixture of vegetables (I used a tiny bit of cauliflower and lots of cabbage) and then top it with lots of parm and lots of freshly cracked black pepper and lemon zest.”
Vegetarian Bolognese
1/4 cup olive oil
1 onion
2 stalks of celery
2 carrots
6 cloves of garlic
1/2 head of cauliflower or 1/2 head of cabbage
1 tbsp red pepper flakes (or less if spice sensitive)
4 tbsp tomato paste
1 cup red wine
1 cup whole milk
1 cup chicken stock
Orange or lemon peel
Cinnamon or nutmeg
Parmesan rind (optional)
Anchovies (optional)
Salt
Black pepper
Sugar
1lb pasta parmesan (for serving)
1. Finely chop the onion, and garlic and shred the carrots using a box grater or pulse everything in a food processor. Do the same with the cauliflower or cabbage.
2. In a large saucepan or dutch oven, heat the olive oil on medium heat. When shimmering, add the chopped veggies and cook until browned and starting to stick to the bottom of the pot.
3. If using, add in anchovies as well as the red pepper flakes and tomato paste and the wine, making sure to scrape any of the browned bits at the bottom of the pan and bring mixture to a simmer.
4. Once simmering, add in the milk, chicken stock, orange or lemon peel, and a sprinkling of cinnamon or nutmeg. Season with salt (2tsp) and black pepper and 1tsp of sugar. Add in the parmesan rind if using. Allow the sauce to simmer for 15-30 minutes and taste along the way. Add in more salt or pepper according to taste. You want the sauce to look meaty and thick.
5. Cook pasta according to package instructions in salted water. Drain, reserving 1 cup of the pasta water.
6. Add drained pasta to the sauce, as well as some of the pasta water and toss until the sauce is clinging to the noodles.
7. Serve pasta with freshly grated parmesan cheese, more black pepper and extra red pepper flakes, if desired.
Bon Appetit!
xx
Yachna
(Recipe and featured image by api.eats)
P.S.