Vegetable Bolognese with Brown Rice Spaghetti

Written by Eydie Desser

Serve this to your meat eating friends and don’t tell them it’s Plant Based.  I’m telling you, they’ll never know!  All I did was apply  the same exact cooking methods and techniques to vegetables as is done with  meat, and voila, the final dish is super delicious and totally satisfying for Carnivores and Plantivores, alike!  Serve it over this wonderful  brown rice spaghetti . It works perfectly and you and your guests will be so happy!

Ingredients

  • 1-½ cups minced onion (about (1) 12 oz. onion
  • 1-½ cups finely chopped fresh portobello mushrooms, cremini or white button mushrooms, (1/3rd pound) 
  • ½ cup finely diced carrot  (from 1 medium sized carrot)
  • ½ cup finely diced celery
  • 2 TB chopped garlic  (from  6 large sized cloves)
  • 2 TB finely chopped fresh italian parsley leaves
  • 2 tsp. Finely chopped fresh rosemary
  • 1 cup tomato purée  (I used Pomi no salt diced tomatoes) 
  • ¼ cup water 
  •  ¼ cup dry white wine, or use ¼ cup water instead if you prefer
  • ¼ tsp. Freshly ground black pepper, or more to taste
  • ¾ pound brown rice spaghetti, or other pasta, zucchini noodles, etc.  of your choice
  • (8) Basil leaves, chiffonade (thinly sliced) for garnish

Instructions

1- Bring a 5-qt. pot of water to boil over high heat.

2- In the meantime, heat a large sauté pan over medium high heat for about 1 minute or two.

3- Place  a little bit of onion in the pan, and if it sizzles, the pan is ready for the dry sautée technique.  Add the rest of the onion, mushrooms, carrot, and celery and stir continuously for 2 minutes so that the vegetables don’t stick to the pan, and start to soften, about 2 minutes.  

4- Turn down the heat to medium low, cover the pan, and allow the vegetables to steam and release their oils and juices for 2 minutes.  Remove cover, give it a stir and notice if the vegetables are softening. If not, cover again on low heat, and allow the vegetables to steam for another minute..

5- Remove the cover and add garlic, parsley and rosemary, Sauté for about 5 minutes to release their aromatics.

6- Add the tomato puree, the wine and water (or water only).  Bring the sauce to a simmer and season with freshly ground black pepper.

7- Simmer for 10 minutes.

8- Add the pasta to the water and cook according to package instructions.  This particular pasta takes 18 minutes to cook.  It’s worth it, I promise!

9- Drain the pasta, reserving  ¼ cup of pasta water, in case the Bolognese sauce needs thinning.

10- Return the pasta to the warm pot over medium low heat.  Add the sauce and cook briefly so the pasta absorbs the sauce.  

11- Add reserved pasta water, only if the  sauce seems dry.

To Serve

Place the Vegetable Bolognese in a warmed pasta bowl and sprinkle with the  chiffonade of basil. I like to have red pepper flakes on hand in case any of the guests want to have that added heat.

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