Vegetarian Bolognese

 

3 tablespoons (42g) butter

2 tablespoons (30ml) olive oil

1 large onion, finely diced

2 medium carrots, finely diced

1/2 cup (71g) celery, finely diced

4 garlic cloves, finely chopped

1-2 teaspoons chili flakes

1 1/2 to 2 pounds (675-900g) cauliflower florets, finely processed to the size of rice grains

1/4 cup (60ml) tomato paste

1/2 cup (120ml) tomato passata

2 tablespoons (30g) ketchup

1/2 cup (120ml) dry white wine

1 cup (240ml) milk

1/2 to 1 cup (120-240ml) water

2 tablespoons (30ml) soy sauce

1 teaspoon rosemary 

1 teaspoon thyme

1 bay leaf

1 tablespoon parsley, chopped

1 cup (100g) parmesan cheese, plus more for serving

salt & pepper to taste

1. in a big dutch oven, melt butter and olive oil. Add onion and cook until translucent. Add in carrots, celery, garlic, chili flakes and cauliflower. Season with rosemary, thyme, bay leaf, salt & pepper, and cook stirring for a couple of minutes

2. add tomato paste, ketchup and passata. Mix well and cook for 2 minutes. Pour in wine. Allow to partially evaporate. Add milk, water and soy sauce. Cover, and simmer for 15-20 minutes.

Add parmesan cheese and parsley 5 minutes before end of cooking time

3. mix sauce with pasta, adding a little pasta water to thin sauce if necessary.  Serve topped with freshly grated parmesan cheese