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The Bush Gourmand

Vegetarian Bolognese

A delicious adaptation of the familiar bolognese sauce that we all love.
Print Recipe
Course: Mains
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 30 g dried porcini mushrooms and boiling water to cover
  • 2 celery stalks in chunks
  • 2 carrots in chunks
  • 100 g zucchini about half, in chunks
  • 1 onion peeled and cut into chunks
  • 125 g swiss brown mushrooms in quarters
  • 30 g olive oil
  • 4 garlic cloves
  • enough red wine to make up 200g liquid
  • 2 sprigs rosemary - leaves only
  • 2 sprigs thyme - leaves only
  • 1 Tbsp vegetable stock paste
  • 2 x 400g tins diced tomatoes
  • 2 Tbsp tomato paste
  • 2 Tbsp miso paste - I used red
  • 1 Tbsp MightyMite/Promite or use 2 tsp Vegemite
  • 1 tsp sugar
  • 1 tsp ground pepper
  • 1 tsp dried oregano
  • ½ tsp fennel seeds
  • ¼ tsp ground coriander
  • 1 tsp smoked paprika
  • chilli flakes to taste
  • salt to taste
  • 1 x 400g can lentils drained and rinsed

Method
 

  1. Place dried porcini into a heat proof bowl. Add enough boiling water to cover. Cover and leave to soak until softened.
  2. Add celery, carrot and zucchini to Thermomix bowl.
  3. Chop 3 seconds/speed 5. Set aside
  4. Don't wash bowl.
  5. Add oil, onion, mushrooms, garlic and fresh herbs. Saute 5 minutes/120/speed 2.
  6. Chop 3 seconds/speed 5.5.
  7. Drain porcini and set liquid aside. Chop into chunks - I use scissors.
  8. Add all the vegetables that were set aside and continue to saute 10 minutes/120/Reverse/speed 2.
  9. Weigh in porcini liquid and add red wine to make 200g liquid.
  10. Add all remaining ingredients, except lentils and cook 20 minutes/120/Reverse/speed 1, no MC. Place splash guard or simmering basket on top.
  11. Add lentils and cook a further 5 minutes/120/Reverse/speed 1 as before.
  12. Stir in 3 Tbsp of sour cream, if liked.
  13. Serve over pasta and sprinkle with grated parmesan cheese.

Notes

Options:
Replace the Mighty Mite/Promite/Vegemite with extra miso paste.