Vegetarian Bolognese Sauce

OK, calm down… I haven’t jumped the shark just yet! But I am exploring several vegetarian recipe ideas to support a family and friends that ‘eat clean’ by choice or for medical reasons. The idea for this recipe actually came to me in a dream several weeks ago and sort of stuck in my mind, percolating and brewing into the results below. Yes, I know that sounds weird dreaming about recipes, but it is what it is. I tested this recipe on myself first and was quite impressed with the depth of flavor. If you did not share that it was vegetarian, I bet many people would not realize it lacked meat. And isn’t that the desired result when you try to recreate a classic dish in a vegetarian style. Go ahead, give it a try… it won’t hurt you!

Save Print

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2

Ingredients

1 tbsp olive oil
1½ cup sliced cremini mushrooms
¼ cup sliced shiitake mushrooms (optional)
⅓ cup sliced olives with pimentos
½ medium onion, cubed
1 large garlic clove, peeled and quartered
1 small carrot, washed thoroughly and segmented
2 tbsp tomato paste
1 15 oz can diced tomatoes
1½ tsp dry basil
½ tsp dry oregano
½ tsp dry rosemary, roughly chopped
¼ tsp fennel seeds
¼ tsp red pepper flakes (optional)
1 tbsp soy sauce
2 tsp Worcestershire sauce
¼ cup vodka or vegetarian broth
salt and pepper to taste

Instructions

In a medium skillet or sauce pot over Medium heat, add olive oil.
In a food processor, pulse the mushrooms into a fine chop.
Remove the mushrooms to the skillet or pot and stir to combine with the olive oil.
In the food processor, pulse the olives into a fine chop.
Add to the pot with the mushrooms and stir to combine.
Cook for 2 to 3 minutes until the mushrooms release their moisture.
Repeat the pulse and add process with the onions, carrot, and garlic.
Stir each addition and ensure there is no sticking.
When the onions have turned translucent, approximately 3 to 5 minutes, add the tomato paste and cook into the mixture until it turns a deep red hue.
Add the diced tomatoes, stirring them into the mixture.
Add the basil, oregano, fennel, and red pepper flakes (if desired), stirring into the mixture.
Once it starts bubbling, reduce the heat to Medium-Low and stir occasionally.
Add ½ the soy sauce and Worcestershire sauce, stirring in thoroughly.
Taste and add more if needed. Be sure to incorporate the soy and Worcestershire sauce completely before tasting. When you have that desired umami sense, adjust with salt and pepper as desired.
Reduce the heat to Low and cook the pasta.
As the sauce cooks it will thicken. Adding vodka releases additional tomato flavors that are alcohol soluble. If you don't wish to add alcohol to the dish, add vegetable stock or water to lightly thin the sauce.
When ready to serve, add the cooked pasta to the sauce and stir to coat (or use a pasta bowl if you have one!)
Reserve a cup of the pasta water to add to the sauce to thin it so it coats the pasta thoroughly before plating.