Main Dishesciaoflorentina5.0
Vegetarian Mushroom Bolognese Sauce Recipe
Best ever, this vegetarian mushroom Bolognese sauce is easy, hearty and tastes like the real thing. Made with wild mushrooms, roasted peppers, eggplant (aubergine) and meaty San Marzano tomatoes.
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- pot
📝 Preparation Steps
1
Preheat a large cast iron plate and roast the eggplant and bell peppers until charred all over. Transfer to a bowl, cover with plastic wrap and allow to cool.
eggplant (-large (or 2 smaller ones))1
2
Once cool enough to handle remove the charred skins. Scoop the flesh of the eggplant into a bowl and transfer to a food processor. Process until a nice chunky rustic texture is achieves.
eggplant (-large (or 2 smaller ones))1
3
Peel the bell peppers and add them to the bowl of a food processor. Purée until you attain a rustic texture. Refrigerate until needed.
4
Rinse and slice the Mushrooms if needed, depending on the variety you use.
5
In a large pot over medium flame add a lug of olive oil and the onion. Give it a good stir and add the mushrooms with a good pinch of sea salt. Cook until the moisture is almost all reduced.
onion (-diced)1sea salt (+ more to taste)1 tsp
6
Sprinkle in the grated garlic and paprika and cook another ⏱️ 10 seconds or so taking good care not to burn it. Mix in the oregano and red pepper flakes. (At this point you and reserve some of the mushrooms for garnish If you like)
garlic (- minced)6 clovesdry oregano2 tbspfresh oregano leaves2 tbspred pepper flakes1 pinch
7
Add the red wine and stir well. Simmer until reduced by half, about ⏱️ 5 minutes.
8
Add the roasted eggplant and bell peppers to the pot together with the bay leaf and bring to a simmer.
eggplant (-large (or 2 smaller ones))1
9
Use your hands to crush the tomatoes while maintaining some rustic chunks for texture.
10
Stir and bring to a gentle simmer. Partially cover with a lid and cook for about ⏱️ 45minutes to ⏱️ 1 hour until the sauce had reduced to your liking.
11
Meanwhile bring a large pot of water to a boil. Add a good amount of sea salt. (the water should taste like sea water). Add the Rigatoni and cook according to the directions on the box.
sea salt (+ more to taste)1 tsp
12
Drain the pasta and toss with the sauce. Serve with the fresh herbs and reserved Mushrooms on top.
Nutrition Facts
calories
69 kcal
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
242 mg
protein Content
2 g
carbohydrate Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...