TasteToronto | Meatless Pasta Bolognese

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Meatless Pasta Bolognese

Easy

Meatless Pasta Bolognese

Vicky Tran

Vicky Tran

Instagram
Meatless Pasta Bolognese

Method

Meatless Pasta Bolognese 10 Steps

  • Step 1

    Rehydrate the dried porcini mushrooms with about 1 cup of boiling water until softened. Strain off the mushrooms and reserve the soaking liquid, chop the softened mushrooms.

  • Step 2

    Using a food processor, pulse the chunked carrots, chunked onions, chunked zucchini and chunked eggplant until they are all approximately half the size of baby peas, set aside (this can also be done by hand with a knife or large grate on box grater).

  • Step 3

    Pulse the cremini mushrooms to the same size as the other vegetables in the same food processor and set aside.

  • Step 4

    Pulse the walnuts until the same crumbly size as the vegetables and set aside.

  • Step 5

    Heat a large heavy bottomed pot on medium heat. Add in the olive oil, begin sweating off the pulsed carrots, onions, zucchini and eggplant. Season with salt and pepper and cook until softened, approximately 10-15 minutes.

  • Step 6

    Next add in the pulsed cremini mushrooms, chopped porcini mushrooms, dried basil, dried oregano and minced garlic, cook for an additional 10 minutes.

  • Step 7

    Add in the anchovy fillets, miso paste, tomato paste and cook for another 5 minutes. Deglaze with the red wine and cook until almost all of the wine has dissolved.

  • Step 8

    Add in the chopped walnutsbay leavescheese rinds, porcini soaking water as well as the hand crushed canned tomatoes. Simmer on medium low heat for 30-40 minutes until the sauce has reached a desired consistency. Add in the balsamic vinegar and adjust seasoning with salt and pepper.

  • Step 9

    When the sauce is about 10 minutes away from being finished, cook preferred pasta in a salted pot of boiling water until al dente.

  • Step 10

    To serve, toss the sauce with the cooked pasta, half of the grated Parmigiano and serve with the remainder of the cheese on the side.

Tags:

Best Meatless Pasta Bolognese Recipes

Toronto Recipes

Pasta Bolognese

Meatless Pasta Bolognese

Easy

Meatless Pasta Bolognese

Vicky Tran

Vicky Tran

Instagram
Meatless Pasta Bolognese

Yields:

Serves 6

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 55 mins

0.0

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Main Dishes

Ingredients

Meatless Pasta Bolognese

  • 1 medium yellow onion, peeled and cut into chunks

  • 1 small orange carrot, peeled and cut into chunks

  • 1 small zucchini, seeded and cut into chunks

  • 1 small eggplant, peeled and cut into chunks

  • 1 1/2 pounds dry pasta of choice

  • 1 pound cremini mushrooms

  • 30 grams dry porcini mushrooms

  • 1 x 28 ounce can whole plum tomatoes, crushed by hand

  • 1 x 5.5 ounce can tomato paste

  • 1 cup red wine

  • 1 cup Parmigiano-Reggiano, grated

  • 1/2 cup walnuts

  • 1/3 cup olive oil

  • 2 tablespoons shiro miso paste

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon dried basil

  • 1 teaspoon dried oregano

  • 6 anchovy fillets

  • 3 garlic cloves, minced

  • 3 pieces Parmigiano-Reggiano cheese rinds (optional)

  • 2 bay leaves

  • Kosher salt, to taste

  • Black pepper, to taste

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Method

Meatless Pasta Bolognese 10 Steps

  • Step 1

    Rehydrate the dried porcini mushrooms with about 1 cup of boiling water until softened. Strain off the mushrooms and reserve the soaking liquid, chop the softened mushrooms.

  • Step 2

    Using a food processor, pulse the chunked carrots, chunked onions, chunked zucchini and chunked eggplant until they are all approximately half the size of baby peas, set aside (this can also be done by hand with a knife or large grate on box grater).

  • Step 3

    Pulse the cremini mushrooms to the same size as the other vegetables in the same food processor and set aside.

  • Step 4

    Pulse the walnuts until the same crumbly size as the vegetables and set aside.

  • Step 5

    Heat a large heavy bottomed pot on medium heat. Add in the olive oil, begin sweating off the pulsed carrots, onions, zucchini and eggplant. Season with salt and pepper and cook until softened, approximately 10-15 minutes.

  • Step 6

    Next add in the pulsed cremini mushrooms, chopped porcini mushrooms, dried basil, dried oregano and minced garlic, cook for an additional 10 minutes.

  • Step 7

    Add in the anchovy fillets, miso paste, tomato paste and cook for another 5 minutes. Deglaze with the red wine and cook until almost all of the wine has dissolved.

  • Step 8

    Add in the chopped walnutsbay leavescheese rinds, porcini soaking water as well as the hand crushed canned tomatoes. Simmer on medium low heat for 30-40 minutes until the sauce has reached a desired consistency. Add in the balsamic vinegar and adjust seasoning with salt and pepper.

  • Step 9

    When the sauce is about 10 minutes away from being finished, cook preferred pasta in a salted pot of boiling water until al dente.

  • Step 10

    To serve, toss the sauce with the cooked pasta, half of the grated Parmigiano and serve with the remainder of the cheese on the side.

Tags:

Best Meatless Pasta Bolognese Recipes

Toronto Recipes

Pasta Bolognese

Meatless Pasta Bolognese