Description
This Hearty Vegetarian Bolognese features a rich, meat-like texture created entirely from vegetables and lentils. Made with a vibrant mix of finely chopped onion, shallot, celery, carrot, and cauliflower, simmered with tomato paste, red wine, herbs, and San Marzano tomatoes, this sauce delivers deep umami flavor without any meat. Finished with butter and fresh parsley, served over pappardelle pasta and optionally garnished with parmesan and basil, it’s a comforting, satisfying dish perfect for vegetarians and those seeking a delicious plant-based alternative.
Ingredients
Scale
Vegetables
- 170 grams yellow onion, about 1 small
- 40 grams shallot, about 1 small
- 100 grams celery stalks, about 2 medium
- 100 grams carrot, about 1 large
- 270 grams cauliflower, half of a small head
- 6 cloves garlic, minced
- 1 Tablespoon fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 1 bay leaf
- 1 Tablespoon fresh parsley, finely chopped (optional)
- fresh basil, for garnish (optional)
Liquids & Sauces
- 3 Tablespoons extra virgin olive oil
- ½ cup red wine
- 2 Tablespoons vegetarian Worcestershire sauce
- 2 ½ cups vegetable stock
- ½ Tablespoon vegetable bouillon
- 28 ounce can San Marzano whole peeled tomatoes
- ½ cup whole milk or half and half
- ½ cup reserved pasta water, more as needed
Pantry & Dry Goods
- ¼ teaspoon red pepper flakes
- 6 ounces tomato paste
- ½ cup dried lentils
- 2 Tablespoons butter
- 16 ounces pappardelle pasta
Optional Garnish
- grated parmesan cheese
- fresh basil
- crusty bread or baguette, for serving
Instructions
- Prepare vegetables: In a food processor, pulse the yellow onion, shallot, carrot, and celery until finely diced. Transfer this mirepoix to a bowl and set aside. Then, pulse the cauliflower separately until finely chopped, and set aside.
- Sauté the base: Heat the olive oil in a large enameled Dutch oven over medium heat. Add the diced mirepoix with a pinch of salt and red pepper flakes. Sauté this mixture for 4-5 minutes until softened and fragrant. Then add the minced garlic, finely chopped rosemary, and thyme, stirring to combine.
- Add cauliflower: Stir in the finely chopped cauliflower and sauté for another 3-4 minutes to soften and develop flavor.
- Incorporate tomato paste and deglaze: Add the tomato paste to the pot and cook for about 1 minute, stirring constantly. Pour in the red wine to deglaze the pan, scraping any brown bits from the bottom, and cook down for 1-2 minutes to reduce slightly.
- Add key flavorings and simmer: Stir in the vegetarian Worcestershire sauce, bay leaf, dried lentils, vegetable stock, and vegetable bouillon. Smash the whole peeled tomatoes by hand or with a spoon directly into the pot, including their juice, discarding any tough stem pieces. Cover and bring the sauce to a gentle simmer. Let it cook for 25-30 minutes, or up to an hour if desired, to deepen the flavors.
- Finish sauce: Stir in the milk or half and half and bring the sauce back to a simmer uncovered. Cook for an additional 10-15 minutes to thicken and meld the flavors.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pappardelle pasta until just under al dente according to package instructions. Reserve about ½ cup of the pasta cooking water before draining.
- Combine pasta and sauce: Stir the butter into the sauce and remove the bay leaf. Add fresh parsley if using. Toss the drained pasta into the sauce, adding reserved pasta water a little at a time until the sauce reaches a glossy, coating consistency.
- Serve: Plate the pasta and sauce mixture. Garnish with grated parmesan and fresh basil if desired. Serve with crusty bread or baguette to enjoy alongside for sopping up the delicious sauce. Enjoy your hearty vegetarian bolognese!
Notes
- If you omit shallot, increase yellow onion amount to 210 grams total.
- Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat gently on the stovetop or in the microwave, adding extra vegetable stock or water if needed to maintain sauce moisture.
- Using a food processor to finely chop vegetables helps create a meat-like texture in the sauce.
- Simmering the sauce uncovered after adding milk thickens the sauce and concentrates flavors.
- Reserved pasta water helps adjust sauce consistency without diluting flavor.
- Vegetarian Worcestershire sauce contains no anchovies; ensure your choice aligns with dietary needs.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with pasta)
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 15mg
