veggie bolognese: wine in it, & wine out of it
you know that go-to dish when your mates are in town and you just need something hearty, delicious, and easy to share? this veggie bolognese is your answer. it’s made to feed around 6 people, and yes, it’s got wine in the sauce and in your glass. we didn’t put garlic bread in the recipe, but trust us — you’re gonna want to grab a $2 loaf from the freezer aisle.
what you'll need:
- olive oil, salt & pepper (no surprises there)
- 1 large onion
- garlic (however many cloves you like, we used 4)
- fresh italian herbs (thyme, oregano, basil — whatever you’ve got)
- 1 eggplant
- full bag of big mushrooms
- 2 large jars of passata
- split red lentils (they cook down nicely in the sauce)
- a bottle of don’t tell mum red
- pasta of choice (we’re partial to fettuccine or rigatoni if we’re feeling fancy)
- parmesan & optional basil to top it off
how to make it:
- prep: dice your onion and mince the garlic. cut the eggplant into 1cm cubes (or salt it the fancy way if you're feeling chef-y, we won’t judge). grate your mushrooms, carrots, and zucchini — yes, grating the mushrooms is key. trust us.
- sauté heat up some olive oil in a pan over medium heat. toss in the onion and garlic (and any fresh herbs you’re using), and cook. once it’s all soft and fragrant, pour a generous splash of red wine in there, then add the cubed eggplant. the eggplant takes the longest to cook, so let it simmer for about 10 minutes before the next step.
- cook toss in the rest of the grated veggies and crank the heat up a bit. let it all cook together for about 20 minutes. once the veggies are soft, add the passata and cover everything in a nice saucy layer. get any leftover goodness out of the jars with a splash of water. let it simmer for an hour — or as long as it takes for you to crack open your second bottle.
- pasta time when you’re getting close to serving, add as many split red lentils as you like to the sauce. these will cook in the sauce and thicken it up. give them about 20 minutes to do their thing. then, drop your pasta into boiling water.
- finishing touches right before you drain the pasta, save a cup of the water and add it to the sauce. stir it in to make everything come together nicely. check the seasoning — this is your moment to add more salt, pepper, chili, or even a little sugar if the sauce is tasting a bit too acidic from the passata. once it’s tasting delish, serve up and top with parmesan and fresh basil.
why it works:
this veggie bolognese is rich, hearty, and packed with flavor. the mushrooms and wine in the sauce add depth and gives it a ‘meaty’ taste, pairing perfectly with the red. the lentils adding a little extra texture and filling power without feeling heavy. the pasta holds it all together, and the parmesan and fresh herbs on top take it to the next level.
it’s the kind of meal you want to enjoy with good friends, great wine, and heaps of belly laughs. you can even pop open a few more bottles — it’s all about balance, right?