Vegetable Bolognese

🧂 Ingredients

• 1 cauliflower
• 3 carrots
• 1 red onion
• 200 g mushrooms
• 5 g dried morels
• 250 ml warm water
• 2 tins tinned tomatoes
• 4 cloves garlic
• 1" piece ginger
• 2 tsp chili flakes
• 2 tbsp tomato paste
• 2 sprigs thyme
• 1 cinnamon stick
• 400 ml red wine
• 2 tbsp olive oil
• 1 knob butter
• Crème Fraiche

  optional
• 60 g basil
• 80 ml olive oil
• 15 g pinenuts
• 20 g parmesan

  grated
• 1 clove garlic
• 1 tbsp lemon juice

Instructions

• 1 Place dried morels into warm water and leave soak for a minimum of 30 minutes
• 2 Chop carrots, cauliflower, mushrooms, rehydrated mushrooms (but not liquid) &
  onion roughly and then blitz in food processor – do this in stages unless you
  have a GIANT processor ?
• 3 In a heavy bottom pot, cook veg, garlic & ginger in butter & oil for 4-5 minutes
  until softened
• 4 Add tinned tomatoes, tomato paste, cinnamon, thyme, wine, chili & mushroom stock
  and cook for 20 minutes with the lid on and then a further 10-15 minutes with
  the lid off or until Bolognese sauce has reduced to your liking
• 5 Toast pinenuts in frying pan for a couple minutes until brown
• 6 Add all ingredients to a mini food processor and blend
• 7 Cook pasta according to instructions and once pasta is cooked set aside 100ml of
  pasta water
• 8 Meanwhile heat Bolognese in saucepan
• 9 Drain pasta, add pasta water & Bolognese to pot. Stir to combine
• 10 Serve with a spoon of crème fraiche & pesto

Nutrition Info