Vegetarian Bolognese Sauce
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 tbsp olive oil
  • 1½ cup sliced cremini mushrooms
  • ¼ cup sliced shiitake mushrooms (optional)
  • ⅓ cup sliced olives with pimentos
  • ½ medium onion, cubed
  • 1 large garlic clove, peeled and quartered
  • 1 small carrot, washed thoroughly and segmented
  • 2 tbsp tomato paste
  • 1 15 oz can diced tomatoes
  • 1½ tsp dry basil
  • ½ tsp dry oregano
  • ½ tsp dry rosemary, roughly chopped
  • ¼ tsp fennel seeds
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp soy sauce
  • 2 tsp Worcestershire sauce
  • ¼ cup vodka or vegetarian broth
  • salt and pepper to taste
Instructions
  1. In a medium skillet or sauce pot over Medium heat, add olive oil.
  2. In a food processor, pulse the mushrooms into a fine chop.
  3. Remove the mushrooms to the skillet or pot and stir to combine with the olive oil.
  4. In the food processor, pulse the olives into a fine chop.
  5. Add to the pot with the mushrooms and stir to combine.
  6. Cook for 2 to 3 minutes until the mushrooms release their moisture.
  7. Repeat the pulse and add process with the onions, carrot, and garlic.
  8. Stir each addition and ensure there is no sticking.
  9. When the onions have turned translucent, approximately 3 to 5 minutes, add the tomato paste and cook into the mixture until it turns a deep red hue.
  10. Add the diced tomatoes, stirring them into the mixture.
  11. Add the basil, oregano, fennel, and red pepper flakes (if desired), stirring into the mixture.
  12. Once it starts bubbling, reduce the heat to Medium-Low and stir occasionally.
  13. Add ½ the soy sauce and Worcestershire sauce, stirring in thoroughly.
  14. Taste and add more if needed. Be sure to incorporate the soy and Worcestershire sauce completely before tasting. When you have that desired umami sense, adjust with salt and pepper as desired.
  15. Reduce the heat to Low and cook the pasta.
  16. As the sauce cooks it will thicken. Adding vodka releases additional tomato flavors that are alcohol soluble. If you don't wish to add alcohol to the dish, add vegetable stock or water to lightly thin the sauce.
  17. When ready to serve, add the cooked pasta to the sauce and stir to coat (or use a pasta bowl if you have one!)
  18. Reserve a cup of the pasta water to add to the sauce to thin it so it coats the pasta thoroughly before plating.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/04/26/vegetarian-bolognese-sauce/