Easy Hearty Vegetarian Bolognese

This Hearty Vegetarian Bolognese tastes like it has been simmering on the stove all day but comes together easily in under 20 minutes. This nutrient-packed tomato sauce is meaty, saucy, kinda chunky and will be sure to please the whole family!


Ingredients:


  • 500 grams/16 oz spaghetti
  • 1 tbsp olive oil OR ¼ cup vegetable stock
  • 1 large red onion, diced
  • 3 - 4 cloves garlic, diced
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • ½ - 1 tsp cayenne pepper
  • 1 eggplant, chopped into ½ inch/1½ cm cubes*
  • 4 cups plain tomato sauce/pureed tomatoes
  • ¼ cup tomato puree
  • 1 heaping cup frozen spinach OR 6 cups fresh spinach, chopped
  • 1 tsp chili flakes (optional)
  • Hot sauce to taste (optional)
  • Sea Salt and Pepper to taste
  • Reserved Pasta water (optional - if you prefer a thinner sauce)

Instructions:


  1. Boil water in a large pot and cook the spaghetti according to the directions on the package. Cook the pasta while making the sauce.
  2. On medium-high heat, heat up a large pan with either 1 tbsp oil or ¼ cup vegetable broth.
  3. Add chopped garlic and onions to the hot oil with the spices (oregano, basil and cayenne) and stir it around until the onions and garlic begin to brown (about 2 minutes).
  4. Add chopped eggplant with a pinch of sea salt (helps to bring out the liquid in the eggplant) to the hot pan. Stir it around until the eggplant begins to reduce and soften (about 4 minutes).
  5. Get full recipe==>>cearaskitchen.com

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