vegetarian bolognese

once upon a time, i used to make bolognese with chicken livers. i also experimented with pork, veal, and even lamb. they were all delicious, but these days, i make it completely without meat. and you know what? i don’t miss it, and neither will you.

many italian recipes like bolognese include 2 or 3 kinds of meat, and the differences between them add a depth of flavour and richness that i thought would be difficult to achieve if i left out the meat. i’m happy to say i was very wrong, and this recipe, perfected over time has become one of my fail-proof stand-bys.

this recipe takes some time, so i’ve made the recipe large so you can freeze half.

vegetarian bolognese

2 cans san marzano tomatoes, crushed (i use my hands)
2 cups red wine
2 cups half and half
2 onions, minced*
4 ribs celery, minced*
4 carrots, minced*
8 cloves garlic, minced*
½ cup olive oil
1 package vegetarian ground round (i use Yves)
2 tsp. dried basil leaves
1 tsp. thyme leaves
4 bay leaves
1 tsp crushed dried chilis
1 tsp salt
½ tsp fresh ground pepper

*i use a food processor to mince everything nice and fine

in a large pan, heat the olive oil over medium heat. add the onion, celery, carrots, and garlic and cook, stirring very often, for 5 minutes or until the vegetables start to get slightly caramelized. add the veggie ground round, breaking it up and mixing well with the vegetables. add the wine. raise heat to high. bring to a boil and cook until the liquid is nearly evaporated. add the cream and cook until almost evaporated. add the tomatoes, basil, thyme, bay leaves, and chilis. season with salt and pepper. reduce heat to a low simmer and cook stirring often, for 30 minutes, or until thickened.

serve with really good spaghetti or a thick, tubular pasta like rigatoni rigate and shaved parmesan or pecorino romano cheese.

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