Okay, guys. I know what you're thinking. How? Why?
But I promise you this is totally worth the effort of dicing all the vegetables and taking the time to let it simmer.
I grew up on meat based bolognese. I loved the flavor but felt like it was always so mushy. The texture of the ground beef along with the noodles just felt like mush in the mouth. It didn't feel substantial.
Then I made this recipe. & the combined textures of the vegetables and nuts make it so satisfying.
Also, if you aren't the biggest vegetable fan but want to get them in, this recipe is for you. The spices and the sauce definitely hide the taste of the vegetables.
INGREDIENTS
1/2 T olive oil
1 sweet onion, diced
1 1/2 cup carrot, chopped (~ 4 carrots)
5 cloves of garlic, minced
2 heaping cups of mushrooms, any variety, chopped
1 cup walnuts, chopped
2 cups broccoli, diced very small
2 cans diced tomatoes, or one 28 oz can whole tomatoes
1/2 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 to 3/4 cup water
DIRECTIONS
1. Dice your onion, carrot, garlic, mushrooms, walnuts and broccoli.
2. Add 1/2 T olive oil to a pan on medium heat and sauté your onions until translucent. ~ 5 minutes
3. Add your carrots, garlic and mushrooms to the pan and let them cook enough so you see the moisture
coming out of the mushrooms.
4. Add walnuts, broccoli, diced tomatoes, basil, oregano, salt and 1/2 cup of water.
5. Simmer for at least 20 minutes.
6. Serve over noodles of your choice. Enjoy!
NOTES
- Chopping the carrot, mushrooms, broccoli and walnuts in your food processor will save you time !!
- Water measurement may need to be adjusted due to the water content of your vegetables and how
long you let it simmer on the stove.
- The longer you simmer, the better it will taste! I shoot for 40 minutes.
- If it isn't saucy enough for you, add your favorite pasta sauce. Great for reconstituting leftovers too!
- This sauce freezes great!
- You will not taste the broccoli. Promise. Did you know broccoli is a calcium-rich food?
