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Vegetarian bolognese with 6 vegetables (traditional method & Thermomix)

Prep Time 15 - 20 min mins
Cook Time 20 - 25 min mins
Total Time 35 mins
Racing: , , ,
Difficulty: Easy
Servings: 6
Description

A quick introduction From time to time, the only way to get some children (and adults too!) to eat vegetables is to sneak them into a dish. This sauce has often saved the day - especially with our youngest, who is currently going through a "no vegetables" phase. The good news is that the whole family loves this sauce and it freezes really well! As several people have questioned the name "Vegetarian Bolognese": it's deliberate! Prepared as described, the texture really does resemble that of a classic bolognese. Tip: The sauce freezes well - ideally in portions. It can also be used as a base for pizza or vegetarian lasagne.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients
  • 500 g pasta (gluten-free if required)
  • 2 shallots
  • 3 pods garlic
  • 3 c. s. olive oil
  • 1 branch celery
  • 2 carrots
  • 1 small courgette
  • 500 ml tomato purée
  • 2 à 3 c. tsp. tomato paste
  • 2 c. tsp oregano
  • Salt
  • pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Cook the pasta in a large pan of salted water.
    2. Meanwhile, peel the carrots, wash the courgette and celery and cut into small cubes or julienne strips.
    3. Peel the shallots and garlic cloves and chop finely.
    4. Heat the olive oil, add the shallots and garlic and sauté for 3 minutes.
    5. Add the vegetables, season with salt and pepper, pour in a little water and cook until tender but still slightly crunchy.
    6. Stir in the tomato purée and concentrate and simmer for a few minutes.
    7. Adjust the seasoning and add the oregano.
    8. Tip for picky eaters: blend the sauce to make it smooth - they'll never guess all the vegetables it contains!
    9. Serve with the pasta. Serve with a little Parmesan cheese and a green salad.
    10. Mature version: a touch of red wine in the sauce makes it sublime!

    THERMOMIX® METHOD
    Preparation - Thermomix method
    1. Cut the shallots into 2 cm chunks, place in the bowl and sauté.
    6 min / Varoma / blending speed.
    2. Cut carrots, courgette, celery and garlic into 2 cm pieces, add to the bowl and blend.
    25 sec / speed 3.5. Scrape down the sides.
    3. Add 60 ml of water, insert the cup and steam.
    10 min / speed 0.5.
    4. Add the tomato purée and concentrate and leave to simmer.
    35 min / 100 °C / speed 0.5.
    5. Add oregano, salt and pepper and mix well.
    3 min / 100 °C / speed 0.5.
    6. Meanwhile, cook the pasta according to the instructions on the packet.
    7. Serve with parmesan and salad.
Read it online: https://auxdelicesdecaroline.com/en/recipe/bolognese-vegetarienne-aux-6-legumes-methode-traditionelle-thermomix/