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Hearty Vegetarian Bolognese with the Best Meat-Like Texture (from Veggies!)
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Hearty Vegetarian Bolognese with the Best Meat-Like Texture (from Veggies!)

Fall in love with this meatless bolognese - whether or not you're vegetarian! A finely diced mixture of carrots, onion, celery, and cauliflower mimics the texture of meat, along with a small amount of lentils. Packed with flavor thanks to fresh herbs and a rich tomato base, this is one pasta sauce you'll be serving on repeat!

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6 servings
Calories: 589 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 170 grams yellow onion about 1 small
  • 40 grams shallot about 1 small
  • 100 grams celery about 2 medium, stalks
  • 100 grams carrot about 1 large
  • 270 grams cauliflower half of a small head
  • 3 Tablespoons extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 6 cloves garlic minced
  • 1 Tablespoon rosemary finely chopped, fresh
  • 1 Tablespoon thyme finely chopped, fresh
  • 6 ounces tomato paste
  • ½ cup red wine
  • 2 Tablespoons Worcestershire sauce vegetarian
  • 1 bay leaf
  • ½ cup lentils dried
  • 2 ½ cups vegetable stock
  • ½ Tablespoon vegetable bouillon
  • 28 ounce whole peeled tomatoes canned, San Marzano
  • ½ cup whole milk or half and half
  • 2 Tablespoons butter
  • 1 Tablespoon parsley finely chopped, optional, fresh
  • ½ cup water more as needed, reserved pasta water
  • 16 ounces pappardelle pasta
  • Parmesan Cheese optional, for garnish, grated
  • basil optional, for garnish, fresh

Instructions

    Cup of Yum
  1. In a food processor, pulse onion, shallot carrot, and celery until finely diced. Transfer to a bowl and set aside.
  2. In the food processor again, pulse cauliflower until finely chopped. Set aside.
  3. Heat olive oil over medium heat in a large enameled Dutch oven. Add the mirepoix with a pinch of salt and red pepper flakes. Saute for 4-5 minutes, then add the garlic, rosemary, and thyme.
  4. Add the cauliflower and saute for another 3-4 minutes.
  5. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with red wine (or sub vegetable stock) and cook down for 1-2 minutes, scraping any brown bits off of the bottom of the pan.
  6. Stir in Worcestershire sauce, bay leaf, lentils, vegetable stock, and bouillon. Smash the whole tomatoes over the pot using your hand; if there are any stiff stem pieces, discard them. If you prefer not to do this with your hands, smash them with a spoon in the pot. Also add any tomato sauce from the can. Cover, and bring to a simmer for about 25-30 minutes, up to an hour if you have time, because the flavors will continue to develop.
  7. Stir in milk and bring back to a simmer for 10-15 minutes UNCOVERED.
  8. Meanwhile, prepare the noodles. Bring a large pot of salted water to a boil and cook pasta just under al dente, according to package directions. Reserve pasta water.
  9. Stir butter into the sauce and remove bay leaves; stir in fresh parsley, too, if using. Toss the al dente pasta with the sauce, adding pasta water in increments, as needed, until sauce coats the noodles and is glossy. Only use as much or as little pasta water to reach your preferred consistency.
  10. Serve with parmesan cheese and chopped basil as desired. I also recommend some baguette or crusty bread to sop up the sauce. Enjoy!

Notes

  • Onion: 210 grams total if omitting shallot.
  • Storage: any leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat on the stovetop or microwave, you may want to add additional vegetable stock or water to keep it moist.

Nutrition Information

Calories 589kcal (29%) Carbohydrates 92g (31%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.2g (10%) Cholesterol 76mg (25%) Sodium 967mg (40%) Potassium 1436mg (31%) Fiber 14g (56%) Sugar 17g (34%) Vitamin A 4143IU (83%) Vitamin C 49mg (54%) Calcium 168mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 589

% Daily Value*

Calories 589kcal 29%
Carbohydrates 92g 31%
Protein 21g 42%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 76mg 25%
Sodium 967mg 40%
Potassium 1436mg 31%
Fiber 14g 56%
Sugar 17g 34%
Vitamin A 4143IU 83%
Vitamin C 49mg 54%
Calcium 168mg 17%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.