Name: Vegetarian Bolognese Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 2 tbs olive oil; 1 onion diced large; 1 carrot grated large; 1 zucchini grated large; 1 celery stick diced optional; 1/2 red capsicum diced; 250 g Swiss brown mushrooms sliced; 440 g Three-Bean canned mixed beans drained; 550 g pasta sauce; 2 tbs tomato paste; 1 tsp dried basil leaves; 1 tsp dried oregano; 2 tsp garlic minced

by vikta Last updated on 07/02/2020

A fresh-tasting, chunky vegetarian sauce as a change from traditional bolognese. - vikta

Ingredients

2 tbs olive oil
1 onion diced large
1 carrot grated large
1 zucchini grated large
1 celery stick diced optional
1/2 red capsicum diced
250 g Swiss brown mushrooms sliced
440 g Three-Bean canned mixed beans drained
550 g pasta sauce
2 tbs tomato paste
1 tsp dried basil leaves
1 tsp dried oregano
2 tsp garlic minced

Method

Step 1

In a large saucepan, cook onion in olive oil for 2 minutes.
Step 2

Add diced celery and capsicum and cook 3 minutes.
Step 3

Add grated zucchini, carrots and mushrooms.
Step 4

Stir and cover to sweat moisture from vegetables. Cook for 10 minutes.
Step 5

Add three bean mix, herbs and garlic.
Step 6

Stir and continue to cook until vegetables are tender and moisture is reducing.
Step 7

Add pasta sauce and tomato paste and heat through well.
Step 8

Add salt and pepper to taste.
Step 9

Serve over pasta and top with grated cheese or Parmesan cheese.

Equipment

1 saucepan

Recipe Notes

from Australia’s Best Recipes team

Ordinary button mushrooms may be used instead of brown mushrooms. Four bean mix or other canned beans can also be substituted. No water should be added to the mixture as moisture will sweat out of the vegetables. The tomato paste will assist in thickening the sauce. Canned tomatoes can be used instead of pasta sauce but the mixture may be more watery.