Vegetable Bolognese – Variation
I have been going back to recipes I created several years ago and updated them. Back in 2010 I created a Veggie Bolognese, switch out some of the ingredients and change the dairy to goat and sheep, and add more veggies - enjoy
6 medium zucchinis, spiralized
3 pints of Mushrooms, Stitake, Cremini and Oyster
2 cups of Butternut squash, chopped and roasted for 15 minutes
3 carrots, chopped
3 parsnips, chopped
5 shallots, chopped
2 medium to large Italian red pepper, finely chopped
20-gram bag of dried Porcini mushrooms
6 to 8 cloves of garlic, minced
8 sprigs of Fresh oregano and thyme, stems removed and chopped
2 handfuls of Italian parsley, chopped and stems removed
2 handfuls of fresh basil, chopped and stems removed
10oz of goat cheese
2 cups of fresh grated Manchego – this is usally sheep cheese, do look since I did once buy one that was cow
1 6oz can of tomato paste
About two cups of hot water
1 cup red wine, dry (if you would not drink it do not cook with it)
About 1/4 cup of olive oil
Salt, black pepper and cayenne pepper
Place the dried porcini in a plastic bag, and smash with a meat mallet, then transfer to the hot water and set aside.
Rough chop the parsnips, carrots, onion, red pepper and garlic and place in a food processor; pulse the veggies until minced – DO NOT PUREE – you want it a bit chunky, little the texture of chop meat.
Rough chop mushrooms.
Place olive oil in a large deep skillet over medium to high heat (the pan needs to big enough to make the sauce and then add the zucchini noodles to and still be able to toss).
Add veggies, oregano & thyme and salt and black pepper to taste, cook until soft about 6 to 8 minutes.
Strain the dried not soft porcini mushrooms – SAVE the liquid.
Add mushrooms, butternut, tomato paste. Cook until the newly added veggies are soft and tomato paste is dissolved. About 5 minutes.
Add the porcini mushroom liquid and the red wine. Bring to a boil, reduce heat to low and let simmer reducing the liquid by a third or so. About 10 minutes.
Add goat cheese, ½ the manchego cheese, basil and parsley. Stir until cheeses are incorporated.
Add cayenne pepper to taste.
Add zucchini noodles, toss
Serve and top with manchego