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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

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

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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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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.

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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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