Vegetable Bolognaise
Ingredients
- 1 large red onion peeled and quartered
- 2 cloves garlic peeled
- 2 carrots ~250 to 300g, cut into 2 cm pieces
- 2 zucchini ~250 to 300g, cut into 2cm pieces
- 6 mushrooms halved
- 15 g olive oil
- 800 g canned diced tomato 2x400g cans
- 40 g tomato paste
- 20 g worcestershire sauce
- 1 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp dried basil
- 60 g Thermomix vegetable stock concentrate
- 120 g green lentils rinsed
- Salt and pepper to season
- 100 g wholemeal penne
- Grated parmesan cheese and chilli flakes to serve
Instructions
- Add onion and garlic into the Thermomix bowl and chop with the measuring cup (MC) on for 3 seconds | Speed 5
- Add carrots, zucchini and mushrooms into the Thermomix bowl and chop with the MC on for 4 seconds | Speed 6
- Scrape down the sides of the bowl, add oil and sauté with the MC off for 8 minutes | Varoma | Speed 1
- Add tomatoes, tomato paste, Worcestershire sauce, dried herbs, stock concentrate and lentils, use the spatula to quickly mix the ingredients together and cook for 17 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the lid
- Stir sauce with the spatula, taste and add seasoning if required
- Add pasta, stir to combine and cook for 12 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the lid
- Sit in the Thermomix for 5 minutes before serving
- Serve with parmesan cheese and chilli flakes
Notes
- If after step 2, there are still large pieces of vegetables in the bowl, feel free to chop for a further 1 to 2 seconds. No more than that – otherwise, the finished sauce will not have a chunky bolognaise texture
- If you like your pasta softer, sit in the Thermomix after step 7 until the pasta reaches the desired texture