Vegetarian Mushroom Bolognese Sauce Recipe

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Best ever, this vegetarian mushroom Bolognese sauce is easy, hearty and tastes like the real thing. Made with wild mushrooms, roasted peppers, eggplant (aubergine) and meaty San Marzano tomatoes.

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Ingredients

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Preheat a large cast iron plate and roast the eggplant and bell peppers until charred all over.

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Once cool enough to handle remove the charred skins. Scoop the flesh of the eggplant into a bowl and transfer to a food processor.

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Peel the bell peppers and add them to the bowl of a food processor. Purée until you attain a rustic texture.

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Rinse and slice the Mushrooms if needed, depending on the variety you use.

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In a large pot over medium flame add a lug of olive oil and the onion. Give it a good stir and add the mushrooms with a good pinch of sea salt.

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Swipe Up

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Vegetarian Mushroom Bolognese Sauce Recipe

Best ever, this vegetarian mushroom Bolognese sauce is easy, hearty and tastes like the real thing. Made with wild mushrooms, roasted peppers, eggplant (aubergine) and meaty San Marzano tomatoes.

Ingredients

Canned San Marzano Tomatoes Eggplant Red bell peppers Wild mushrooms Onion Garlic Oregano Paprika Leaves bay Red pepper flakes Red wine -optional Sea salt Basil Oregano leaves Parsley Rigatoni or bucatini pasta

Preheat a large cast iron plate and roast the eggplant and bell peppers until charred all over.

Instructions

Once cool enough to handle remove the charred skins. Scoop the flesh of the eggplant into a bowl and transfer to a food processor.

Peel the bell peppers and add them to the bowl of a food processor. Purée until you attain a rustic texture.

Rinse and slice the Mushrooms if needed, depending on the variety you use.

In a large pot over medium flame add a lug of olive oil and the onion. Give it a good stir and add the mushrooms with a good pinch of sea salt.

Swipe Up

for the full recipe

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