Vegetarian Bolognese

March 12, 2008


I was so pleased with the way this dish turned out tonight. I had originally intended to roast an eggplant and dice it as the base of this sauce. But then my vegetarian sister told me that eggplant is pretty much the only vegetable she doesn’t like. Oops. So I just hoped that between all the other ingredients, there’d be enough quantity — I shouldn’t have worried, it’s plenty for four people if you serve it with pasta.

The three recipes I pulled from to make this dish all included reconstituted porcini mushrooms. I couldn’t find them in my regular supermarket, but they would definitely have added a meatier note to the dish. I will definitely try to locate some before I make this next time, and there will be a next time!

The only downside to dinner was a bit of a bitter note in the veggies. My sister didn’t taste it at all. (And I know I am not a supertaster!) Was it less-than-great wine? An off batch of carrots? Whatever it was, I don’t think it’s endemic to the recipe, just one of my raw ingredients.

Note that this recipe is more like a pasta topping, rather than a sauce. To make it more saucy like a traditional meat Bolognese, you’d need to add a cup or more of tomato sauce when you add the wine.

Vegetarian Bolognese
Inspired by Seven Spoons

olive oil
1 medium onion, diced
1 c. carrots, diced (about a handful of baby carrots)
2 tsp. garlic, minced
8 oz. mushrooms, chopped
6 oz. sundried tomatoes in oil, drained except for 1 Tbsp. oil, and diced
1 red pepper, diced
2 tsp. fresh rosemary, minced (3-4 stalks)
1/2 c. dry red wine
1/2 tsp. salt (or more to taste)

Heat a scant amount of olive oil in a large skillet while you dice your onion. Add onion to the pan. Continue prepping vegetables in the order of the ingredients list through the rosemary, adding each one to the pan as you complete it. The vegetables that need the longest cook time will go in first that way. Continue sauteeing over medium-high heat until vegetables are caramelized.

Add wine and salt, stirring well. Cover, and cook on low for 15-20 minutes until all vegetables are tender. Serve over a chunky pasta such as whole wheat chiocciole, and top with fresh mozzarella.

Filed under: Pasta,Veggie Mains,Veggie Sides

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  • 1. Sharon  |  March 13, 2008 at 9:31 am

    Yum! That looks good! I’m thinking that it might also be good on a whole wheat pizza crust with cheese – I’m thinking leftovers!

  • 2. tara  |  March 13, 2008 at 11:42 am

    Dara, I’m thrilled to hear that you were inspired to try out a variation on those recipes – the rustic version you’ve done looks absolutely delicious; I love the texture of the vegetables!

  • 3. Terry B  |  March 13, 2008 at 1:52 pm

    This looks delicious! Everyone seems to be on a rosemary kick lately [and I’m always happy to find an excuse to use it]. I just made some roasted fingerling potatoes with rosemary, in fact.

  • 4. Medena  |  March 13, 2008 at 3:08 pm

    That looks really delicious! Yum!!!

  • 5. &ra&hellip  |  March 16, 2008 at 9:02 pm

    […] tried several new dishes this past week that are keepers: vegetarian Bolognese over pasta, slow cooker stuffed peppers (but oops, my quantities were way off), and a surprise favorite, baked […]

  • 6. &ra&hellip  |  March 27, 2008 at 8:38 pm

    […] of eating leftovers. I also wanted to use up the eggplant languishing in my fridge since the vegetarian bolognese. (And yes, this stew looks a lot like that […]

  • 7. &ra&hellip  |  March 27, 2008 at 8:56 pm

    […] lonely container of mascarpone was hanging out in my fridge. I’d bought it to mix in with the vegetarian Bolognese sauce, but then nixed that idea in favor of fresh mozzarella because I thought it would appeal to […]


DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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