As comforting as a traditional bolognese but filled with all the nutrition of a big bowl of veg! The base is a cauliflower soffrito, where mushrooms are added for richness and miso paste for that savoury umami. You certainly don't have to be vegetarian to love this dish and if we haven't won you over already, the leftover sauce makes for a ripper lasagne or pie!
Ingredients:
1 Head of Cauliflower
2 Celery stalks
2 Carrots
1 Brown Onion
6 Garlic cloves
400g Mushrooms, roughly chopped
125ml Olive Oil
Fresh rosemary, Thyme and Parsley (or whatever you have on hand, oregano, thyme, sage, basil)
3 tbsp Tomato Paste
2 tbsp Miso Paste
1 Jar of Passata or 2 x tin Tomatoes
1C Red Wine
1 tbsp Balsamic Vinegar
2 tsp Smoked Paprika
½ C Parmesan grated'
Method:
Put cauliflower, celery, carrots, onion and garlic into a food processor and process until roughly chopped.
Heat oil in a saucepan over medium heat and once hot, add all of the veggies.
Saute for at least 15 mins over medium-low heat.
Add tomato paste, miso paste, balsamic and smoked paprika and stir through.
Add tomatoes and wine and bring to boil before turning low to a simmer.
Simmer for around 2 hours.
If it looks a little dry, add some stock or water to loosen.
Stir through the herbs and season with salt and pepper.
Serve with spaghetti, use through a lasagne or make individual pies with puff pastry.
