A hearty, filling red sauce full of vegetables perfect for pasta, lasagna or zoodles.
16ozsliced white mushrooms
1large headcauliflower, cut into florets
1mediumred bell pepper
2TBSbutterI like the plant based butter from Miyokos
1largeyellow onion, diced
1tspcrushed red pepper (optional)
56ozcrushed San Marzano tomatoes(2 28oz cans)
2tsp salt, plus more to taste
1bunchfresh flat leaf parsley, chopped
Add the mushrooms, cauliflower and bell pepper to a food processor and pulse to a very fine dice. Set aside.
Heat a heavy bottomed, ceramic pot with the oil and butter over medium-high. Once the butter melts, add the garlic, onion and a pinch of salt. After the onions have softened and become translucent, stir in the mushrooms and cauliflower.
Once added, then stir in the tomato paste, cooking until the paste turns a dark brick red.
Carefully pour in the tomatoes, salt and the red pepper flakes if you're using them and stir well to combine. Turn the heat down to low to let everything simmer together for at least 30 minutes - 1 hour.
Season with salt to taste and stir in the parsley. Serve with pasta, zucchini noodles, on fresh slices of bread, into lasagna or however you want to use this bolognese sauce.
To add more bulk, you can stir in:
1 cup of cooked black lentils
1 C crumbled tempeh
1/4 C red wine for a deeper flavor
A mirepoix of finely chopped carrots, celery and onion
These add-ins can be cooked in to step #2Store bought sauces work well here too in place of the crushed tomatoes and tomato paste. I love the Rao's brand.