Monday, September 19, 2016

Vegetarian Bolognese - Recipe

I made this Veggie Bolognese recipe a few weeks back and forgot to document it. Here it is.

I modified the Food Network/Giada De Laurentiis recipe to come up with this one. Look here for the original. (I also borrowed her photo until I can make this again and take one of my own!)

Serves 6.


  • 2 T EVOO
  • 2 organic onions, finely chopped (or use food processor)
  • 6 organic carrots, finely chopped (or use food processor)
  • 6 stalks organic celery, finely chopped (or use food processor)
  • 1 lb organic mushrooms, finely chopped (or use food processor)
  • 2 T organic tomato paste
  • 4 cloves organic garlic, minced
  • 1/2 t organic dried thyme
  • 1/4 t organic dried oregano 
  • 1/2 C lentils (washed and sorted)
  • 2 C water
  • 28 oz can of crushed organic tomatoes
  • 1 C dry red wine
  • 2 2-inch square Parmesan rinds
  • 1/4 C freshly-grated Parmesan
  • 1 lb organic rigatoni pasta

  1. Add the olive oil to a large pre-heated pot (medium).
  2. Cook the onions until they are soft and translucent.
  3. Add the carrots and cook for 5 minutes.
  4. Add the celery and mushrooms and cook for 5 minutes.
  5. Add the tomato paste and stir until incorporated.
  6. Add the garlic, thyme, and oregano and stir until fragrant.
  7. Add the lentils, water, crushed tomatoes, and wine. Stir to incorporate. Increase the heat to bring the pot to a boil for 15 minutes until the lentils are cooked.
  8. Add the rinds. Reduce heat and simmer, stirring occasionally, for at least 3 hours. Add water when necessary.
  9. After 3 hours, prepare the pasta according to the directions on the package.
  10. Serve the bolognese over the pasta.

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