Meatless Bolognese Sauce
A hearty vegetarian Bolognese featuring savory tomatoes, vegetables, and plant-based ingredients, ideal for a flavorful pasta night that satisfies without meat.
Equipment
- 1 large skillet or pot
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 –3 garlic cloves minced
- 1 –2 carrots finely diced
- 1 celery stalk finely diced
- 1 bell pepper finely diced
- 8 –9 oz 250 g mushrooms, finely chopped
- 1 –2 tsp dried oregano or Italian seasoning
- 1 –2 tbsp tomato paste
- 1 can 14 oz / 400 g crushed tomatoes
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
- Optional: fresh basil or parsley for garnish
- Optional: grated Parmesan or plant-based cheese
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion, garlic, carrots, celery, and bell pepper; cook until vegetables soften, about 5 to 7 minutes.
- Stir in mushrooms and dried oregano or Italian seasoning; cook 5 minutes until mushrooms release moisture and start to brown.
- Add tomato paste and stir to coat the vegetables evenly.
- Pour in crushed tomatoes and vegetable broth; bring to a gentle simmer.
- Reduce heat to low and simmer sauce for 15 to 20 minutes, stirring occasionally until thickened and flavorful.
- Season with salt and freshly ground black pepper to taste.
- Serve over cooked pasta and garnish with fresh herbs and cheese if desired.
Notes
- Add zucchini or lentils to boost texture and nutrition.
- Fresh thyme or rosemary enriches flavor.
- Pairs well with garlic bread and green salad.
- Improves in flavor the next day; freezes well.