My homemade vegetable bolognese is thick, hearty and loaded with nutrient-dense veggies. This delicious sauce recipe will fill you up without slowing you down.
1cupcauliflower pearls, you can get these from the store
2tablespoons tomato paste
¼cupred wine, cabernet
½cupchicken broth, or stock
1canwhole tomatoes with juice, 28 ounce can
8ouncesbaby bella mushrooms, rinsed, dried and quartered
¼cupmascarpone cheese
salt and pepper to taste
Optional Toppings:
red pepper flakes
parmesan cheese
Equipment
1 sauce pot
1 pasta pot
1 colander
Instructions
Heat olive oil and butter in a sauce pot over medium high heat.
Next, add diced sweet onion and minced garlic. Saute until fragrant. Then, add diced carrots and cauliflower pearls. Season with salt and pepper. Stir well. Saute for 3-4 minutes then add the tomato paste. Stir well.
Deglaze the pan with the red wine. Saute for 3-4 minutes to cook off the alcohol then add the chicken broth or stock. Next, add one can of whole or diced tomatoes with the juice. Stir well. If using whole tomatoes, break them down the tomatoes using your spatula.
Add the quartered mushrooms cover and simmer over low heat for 15-20 minutes stirring occasionally. Once the sauce has thickened, stir in the mascarpone cheese. This will soften the acid in the dish and make it nice and creamy.