14 November 2014

Zingy Veggie Bolognese


This is a quick and very tasty veggie alternative to the usual mincemeat-based Bolognese which goes well with pasta as well as providing a good lasagne filling.

What you need

  • 1 medium sized shallot or onion, finely chopped
  • 2 + cloves of garlic, pressed
  • 3 tbsp olive oil
  • 1-2 tbsp Tandoori spice mix or paste
  • 1 medium-sized parsnip, chopped brunoise size (very small like mince)
  • 1 carrot chopped brunoise size
  • 1 small fennel, chopped brunoise size
  • 150 ml good red wine
  • 1-2 veggie stock cubes
  • 300-400 ml tomato passata
  • salt and pepper
optionally
  • a handful of mushrooms, chopped brunoise size
  • 1 handful of walnuts, chopped brunoise size

What you do

  1. When you put on the water for the pasta, sauté the onions and the garlic in the olive oil with the tandoori spices.
  2. Add the vegetables brunoise and sauté a little longer.
  3. Add the wine and the veggie stock cubes. Allow the wine to soak into the veggies.
  4. Mix in passata and the stock cubes and leave to simmer until the pasta is ready.
  5. If using, add the mushrooms and the walnuts about five minutes before serving and season to taste.
  6. Place the pasta on a pre-warmed plate, sprinkle liberally with parmesan or pecorino romano, cover with a goodly portion of Bolognese. On the top, as is tradition, place a small knob of butter.