Pasta Bolognese is definitely one of our family favorites. It is a comfortable dish, the flavor is great and it is a great dish to prepare ahead. Since I am trying to eat more vegetables, I substituted the beef for chestnut mushrooms. These mushrooms add a great savory flavor to the sauce and, in small pieces, it almost looks like cooked beef. Because of the other ingredients and the cooking time, this dish really tastes like a regular pasta bolognese. I promise you, you won’t miss any meat.
Best Vegetarian Pasta Bolognese
- Cooking pan
- Kitchen Processor
- 2 Carrots
- 1 Onion
- 1 Celery Stick
- 2 cloves Garlic
- 300 gram Chestnut Mushrooms
- 2 Bay Leaves
- Some Thyme
- 350 ml Passata
- 150 ml Red Wine
- 1 tbsp Flour
- 6 tbsp Olive Oil
- 200 ml Stock like vegetable stock
- 300 gram Dried Spaghetti
- Some Parsley
- Cut the celery, onion and carrots in small cubes. And cut the garlic in slices.
- Use a food processor with a blade to cut the mushrooms very small. If you don't have a foodprocessor, you can just slice the mushrooms very fine by hand.
- Heat the olive oil in a baking pan, and add the onion, garlic, celery and carrot cubes.
- When the onion turns glassy, add the mushrooms, thyme and bay leaves.
- Bake for 5 minutes or until the mushrooms are brown. Then add the flour and keep stirring to make sure the flour doesn't burn on the bottom of the pan.
- After 5 minutes, add the red wine and let the mixture cook for another 5 minutes.
- Then add the stock and passata, and let the sauce cook for 1 hour on a low heat.
- Cook the pasta in salted water following the instructions on the package.
- When the sauce is ready and the pasta is cooked, add one soup spoon of cooking liquid (from the pasta) to the sauce. Bring the sauce to a boil again.
- Mix the drained and cooked pasta with the sauce. Serve the pasta with cheese and fresh parsley!