This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture. Bolognese is typically a hearty and chunky sauce that is filled with meat. It is full of flavor and originates from Italy. Today we are putting our spin on classic Bolognese. We have created a Vegetarian Bolognese. This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture. Even your meat loving friends will love this Bolognese. Original recipe by Cindy Gordon found at Vegetarian Mamma: http://vegetarianmamma.com/vegetarian-bolognese/
1/4 cup oil
1 cup finely diced white onioncup finely diced carrotcup finely diced celery
5 cups finely diced button mushrooms1 red bell pepper, finely diced finely diced
2 tbsp Italian seasoning
32 oz jarred diced tomato
2 cups water
1 box Edamame & Mung Bean FettucciniParsley for garnish
In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
Add in Italian seasoning, stir to combine.
Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
Prepare your Edamame & Mung Bean Fettuccini. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.