Vegetarian Bolognese Sauce
4 servings
30 minutes
Vegetarian Bolognese sauce is an amazing blend of fresh vegetables and aromatic herbs, creating a rich, velvety flavor without meat. While the traditional version of this dish comes from Italy, the Hungarian variant adds richness with sweet peppers and basil. Mushrooms add depth to the sauce, while tomato paste provides a pleasant tanginess. The light texture of this sauce makes it an ideal complement to spaghetti, allowing enjoyment in every bite. This dish is not only tasty but also nutritious, rich in vitamins and fiber. A great choice for those wanting to try a classic in a new rendition!
1
Clean and chop the onion and garlic, peel the carrot and cut it into thin strips. Remove the seeds from the pepper and cut it into small pieces.
- Garlic: 1 clove
- Red onion: 1 head
- Carrot: 100 g
- Red sweet pepper: 1 piece
2
Heat olive oil in a large skillet and sauté chopped onion and garlic until soft (but not browned). Add carrot and cook for five minutes, then add pepper and sauté for another 2 minutes. Add sliced mushrooms and tomato paste, then add broccoli and basil. Stir and cook for about five minutes until the vegetables are tender.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Red onion: 1 head
- Carrot: 100 g
- Red sweet pepper: 1 piece
- Fresh mushrooms: 75 g
- Tomato paste: 500 g
- Broccoli cabbage: 50 g
- Basil leaves: 0.3 glass
3
Slightly cool the sauce, then place it in a blender and blend lightly — so that the sauce has a delicate but not uniform texture. Return the sauce to the pan and keep it warm.
4
Boil spaghetti in salted water, drain in a colander, let the water drain, then transfer them to a pan and mix well with the sauce.
- Spaghetti: 250 g