Vegetarian Bolognese
Ingredients
The sauce
-
1
can
crushed tomatoes
-
¼
cup
water
-
2
tablespoons
tomato paste
-
2
teaspoons
kosher salt
-
½
teaspoon
crushed red pepper flakes
-
¼
cup
finely grated Parmesan-Reggiano
The vegetables
-
1
small
yellow onion
-
3
cloves
garlic
-
1
large
carrot
-
8
ounces
cremini mushrooms
-
½
head
cauliflower
The gnocchi
-
1
pound
cauliflower gnocchi
Instructions
- Finely mince the onion, garlic, carrot, mushrooms, and cauliflower using a food processor or knife.
- In a medium Dutch oven, heat olive oil over medium-low heat and cook the minced onion, garlic, and carrot until softened.
- Add the mushrooms and cauliflower, cooking until they release their liquid and soften.
- Stir in the crushed tomatoes, tomato paste, water, salt, red pepper flakes, and Parmesan, and simmer for 15 minutes.
- Cook the gnocchi in a skillet with olive oil until golden brown, then add some of the sauce and cook for an additional 2 minutes.
- Serve the gnocchi topped with the bolognese sauce and additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
2
Calories
532
Total fat
6g
Total carbohydrates
105g
Total protein
21g
Sodium
3497mg
Cholesterol
9mg
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