Here’s the secret for a richly flavorful vegetarian pasta bolognese. The thick, hearty sauce is filled with veggies like carrots and mushrooms.
- 8 ounces whole wheat tagliatelle pasta (or pappardelle or fettuccine)
- 2 Tablespoons olive oil
- 4 small carrots, diced
- 3 small ribs celery, diced
- 2 bay leaves
- 1 clove garlic, minced
- 1/3 small onion, diced
- 8 ounces sliced mushrooms, diced
- 1 Tablespoon dried oregano
- 1 Tablespoon organic honey
- 3/4 cup dry red wine
- 26 ounces chopped tomatoes
- 1 cup grated parmesan
- Fresh parsley, chopped (optional)
- Sea salt and ground black pepper
To Prepare the Pasta:
- Fill a large stock pot with water and bring to a boil. Season with salt, and add pasta. Cook until pasta is al dente, and drain.
To Prepare the Bolognese Sauce:
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the carrots, celery and bay leaves and cook until veggies are softened, stirring frequently, about 5 minutes.
- Reduce the heat to medium. Add 1 tablespoon olive oil, garlic, onion, and mushrooms. Season with salt and pepper. Cook until the onions and mushrooms are softened, about 3 minutes.
- Add the oregano, honey, and red wine. Use a wooden spoon to scrape any brown bits from the bottom of the pan, and stir until everything is well combined. Simmer, stirring often, until the wine is reduced, about 5-6 minutes.
- Add the chopped tomatoes and 2/3 cup of parmesan. Stir until everything is well combined. Simmer until the excess liquid from the tomatoes is cooked away and the sauce is rich and thick, about 6-7 minutes.
- Remove the bay leaves from the bolognese sauce. Season the sauce thoroughly with salt.
- Add the pasta to the sauté pan, and stir until pasta is evenly coated in bolognese sauce. Transfer bolognese pasta to serving plates. Top with parsley (optional) and remaining parmesan. Serve.