Prep Time: 20 minutes
Ready to try a recipe that’s bursting with flavor and uses simple, non-specialty ingredients? Great, glad you’re with us. The mushrooms, tomato paste, and soy sauce in this dish give it a huge umami boost making it taste wholesome and rich. The onion, carrot, celery and red wine evoke the classic bolognese recipe – except without the meat. This meal is great for anyone dabbling in cooking and eating vegan or just looking to cut out meat for a meal without diving into seitan and aquafaba. At the end of the day, this pasta topped with a delicious, hearty sauce will win over any skeptics making meatless night everyone’s favorite night of the week.
Slow Cook: Mushroom Bolognese
- 3 tbsp olive oil
- ½ an onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk diced
- 1 pound mushrooms, diced
- 1 cup riced cauliflower
- 4 tsp salt, divided
- 1 tsp freshly ground black pepper
- 3 cloves of garlic, minced
- 2 tbsp tomato paste
- ½ cup full-bodied red wine
- 1 tbsp soy sauce
- 1 cup canned puréed tomatoes
- 10 oz pasta – we used spaghetti
- ½ cup parmesan or nutritional yeast
Combine onion, carrot, celery, mushrooms, cauliflower, 2 tsp salt and 1 tsp black pepper in a large mixing bowl and toss with 3 tbsp olive oil. Spread between two Suvie pans and broil for 10 minutes, until vegetables have released their juices.
Meanwhile, add the garlic, tomato paste, red wine, soy sauce, and puréed tomatoes to the previously used mixing bowl and stir to combine.
When the broil is finished drain off excess liquid and stir the vegetables back into the mixing bowl with the tomato sauce. Mix thoroughly. Divide the bolognese between the two Suvie pans and load into slow cook zones.
Put pasta and 2 tsp salt into the starch pan and load into Suvie. Fill the reservoir. Enter My Cook > Slow Cook settings and cook now or schedule.
Slow Cook Settings
High: 2 hours
Starch: 10 minutes
After the cook, toss the pasta with the bolognese sauce. Divide between four bowls and sprinkle parmesan cheese over each. Enjoy!
We recommend serving this dish with a glass of Italian Sangiovese wine. Sangiovese pairs beautifully with rich tomato-based sauces and will also bring out the flavors of the mushrooms.