Pasta Bolognese

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First I have to say I really LOVE carbs. So when I was craving some comfort food on this chilly spring day I thought i would try my hand at making this typically meaty, carb lover recipe. I adapated it from a meat version and also cut down on the cooking time because, welll… a girl was hungry!  I am pairing this meatless meal with one of my favorite dance jams: “No Beef” by Afrojack & Steve Aoki feat. Miss Palmer. Enjoy!

Veg Pasta Bolognese

Ingredients
2 cups of mushroom diced finely
2 teaspoons of Earth Balance

1/2 onion
1 Cup of baby carrots
2 ribs celery
2 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
1 can of tomato paste
1.5 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 teaspoon of Earth Balance

Package of pasta (use whole wheat for vegan version)

ChoppedMushrooms

Cook the mushrooms in two teaspoons of earth balance until mushrooms are tender. While you are doing this cook the pasta. Remove both from heat and set aside.

DicedVeggies
In a food processor or blender, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, in a pan coated with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.

Add the mushrooms to the vegetable mixture and cook for another 10 minutes

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

SauceCooking
Add one cup water to the pan. Toss in the bay leaves and the bundle of thyme (I just used some pieces of the thyme to tie the thyme bundle together). Cook for 30 minutes string occasionally. Add the last teaspoon of Earth Balance and stir until it is incorporated. Cook for another 30-40 minutes (the sauce should be thick) serve over pasta and enjoy!

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