Bolognese Sauce for Pasta
Wonderful, flavorful sauce for any kind of pasta.
Servings: 4
Equipment
- food processor
Ingredients
- 1 12-oz package pasta, any kind whole grain is best
- 1 green bell pepper, chunked
- 1 yellow bell pepper, chunked
- 1 small zucchini, chunked
- 4 oz cremini mushrooms, chunked
- 2 carrots, peeled and chunked
- 2 stalks celery, chunked
- 1 large onion, chunked
- 3 garlic cloves, smashed
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- 1 15-oz can tomato puree
- 1/2 tsp fennel seeds
- 1/4 tsp crushed red pepper flakes
Instructions
- Add vegetables, peppers through garlic, (in small batches) to the food processor. Pulse until they are minced but still chunky.
- Heat a large pot over medium heat. Add the vegetables, stir, and cook until all moisture is cooked out and vegetables begin to brown, about 10 minutes. Add tomato paste and wine. Simmer another 5 minutes. Add tomato puree and spices, stir and heat through. Taste and adjust seasonings.
- Cook the pasta per package directions.
- Mound the pasta on plates and ladle on the sauce. Sprinkle with vegan parmesan.
Notes
Since the vegetables are minced in the food processor, they are all about the same size and will cook quickly.
Try not to omit the fennel seeds — event that little bit adds a lot of flavor!