Discover a vegetarian bolognese recipe – 09/29/2024 – Food

Eggplant and mushrooms replace ground beef in this robust vegetarian pasta that offers the depth of a more traditional Bolognese sauce. Use Italian eggplant, which is widely available and has silky, sweet flesh.

Peeling the eggplant helps it brown and cook more quickly, and encourages it to partially melt into the sauce as it cooks. The earthy mushroom broth strengthens the vegetable-rich sauce with a deeper savory flavor. Serve the pasta with a simple green salad and crusty bread.

PASTA LIKE EGGPLANT BOLOGNESE SAUCE WITH MUSHROOMS

Yield: 4 servings
Total time: 1 hour and 15 minutes

Ingredients:

• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 450 grams of Italian eggplant, peeled and chopped into pieces measuring just over half a centimeter (4 full cups)
• 170 grams of Paris mushrooms, finely chopped (2 cups)
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped carrot
• 3 garlic cloves, chopped
• 2 tablespoons of tomato paste
• 3 cups mushroom broth (or vegetable broth)
• 1 cup canned whole tomatoes, crushed with your hands
• 1 teaspoon dried oregano
• 1 sprig of basil, plus chopped basil for garnish
• 450 grams of rigatoni, fusilli or other short pasta
• 2 tablespoons unsalted butter
• Freshly grated Parmesan to serve

Preparation method:

1. Bring a large pot of salted water to a boil over high heat.
2. In a large cast iron pan or other heavy pan with a lid, heat 2 tablespoons oil over medium high heat. Add half the eggplant, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, 5 minutes. Transfer the eggplant to a plate. Adjust the heat to medium and repeat with 2 tablespoons of oil and the remaining eggplant, transferring the eggplant to the plate.
3. Add the remaining 2 tablespoons of oil and the mushrooms to the pan. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add the onion and carrot, season with salt and pepper, and cook, stirring occasionally, until the onion softens, 3 minutes. Adjust the heat to low, add the garlic and tomato paste and stir until caramelized, about 2 minutes.
4. Stir in the broth, tomatoes, oregano, basil sprig and browned eggplant, then bring to a boil over medium high heat. Cover, adjust heat to medium, and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half the eggplant, until the sauce thickens, 2 minutes.
5. While the sauce is boiling, add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
6. Add the pasta, butter, and 1/2 cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until the pasta is well coated and the mixture is juicy, 2 to 3 minutes. Season with salt and pepper.
7. Divide the pasta between plates. Top with chopped basil and cheese; serve hot.