Veggie Bolognese Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
• Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
• Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
• Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
• Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

Steps:

• Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
• Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

Steps:

• Brown the beef, drain fat, and set aside.
• Saute onion, celery (if using) and garlic in a little oil till onion softens.
• Add carrots, zucchini, and other veggies. Saute for 3 - 5 minutes.
• Return beef to pan with veggies.
• Add pasta sauce. If you are using a plain sauce (like a passata), then season with salt, pepper, basil, and oregano. If you are using a commercial sauce that already has flavourings added, you should be able to get by without it.
• Simmer for 30 minutes, or more if you have the time. Or less if you don't!
• Serve over hot cooked pasta.

Steps:

• Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
• Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
• Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
• Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
• Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.

Steps:

• Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
• Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Steps:

• In a large dutch oven, heat the olive oil over medium heat.
• Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
• Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
• Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
• Add minced garlic and stir until fragrant.
• Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
• Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
• Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
• Stir to coat all the tvp well, scraping the sides of the pan if needed.
• Let simmer for a minute or two.
• Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
• As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
• Reduce heat to low, and simmer while you cook pasta.
• Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
• Drain pasta and place in large serving bowl.
• Top with bolognese sauce, chopped fresh basil or parsley and serve.