Homemade Veggie Bolognese
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.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 medium sweet onion , about 1 cup, diced small
- 2 large carrots , about 1 cup, peeled and diced
- 1 cup cauliflower pearls, you can get these from the store
- 1 can tomato sauce, 15 ounce can
- 1 tablespoon tomato paste
- 8 ounces baby bella mushrooms , rinsed, dried and quartered
- ½ cup red table wine
- ½ cup chicken or vegetable stock
- ¼ cup mascarpone cheese
- salt and pepper to taste
Optional Toppings:
- Red pepper flakes
- Parmesan cheese
Equipment
- food processor
- Covered saute pan
- pasta pot
- colander
Instructions
- In a non-stick sauté pan over medium heat, add the olive oil and butter.
- Next, add the minced garlic and simmer until fragrant.
- Then, you will add the diced onions and simmer until they are translucent.
- Next, you will add the chopped carrots and cauliflower pearls. Stir well.
- Once the veggies begin to soften, add in 1 can of tomato sauce, 1 tablespoon tomato paste, chicken or veggie stock, and red wine. Stir well.
- Next, you will add the quartered mushrooms.
- Season the sauce with salt and pepper. Option to add a pinch of red chili flakes for a little heat.
- Cover the sauce, and reduce the heat to low. Simmer for 20-25 minutes or until the sauce begins to reduce and thicken.
- Once the sauce is almost ready, stir in the mascarpone cheese. This will soften the acid in the dish and make it nice and creamy.
- Serve over your favorite pasta and enjoy!
Nutrition
Serving: 1serving, Calories: 309kcal, Carbohydrates: 25g, Protein: 6g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 1142mg, Potassium: 1192mg, Fiber: 5g, Sugar: 15g, Vitamin A: 7247IU, Vitamin C: 31mg, Calcium: 94mg, Iron: 3mg