Hearty Vegetarian Bolognese with the Best Meat-Like Texture (from Veggies!)

Ingredients

• 170 grams yellow onion (about 1 small)
• 40 grams shallot (about 1 small)
• 100 grams celery stalks (about 2 medium)
• 100 grams carrot (about 1 large)
• 270 grams cauliflower (half of a small head)
• 3 Tablespoons extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 6 cloves garlic (minced)
• 1 Tablespoon fresh rosemary (finely chopped)
• 1 Tablespoon fresh thyme (finely chopped)
• 6 ounces tomato paste
• 1/2 cup red wine
• 2 Tablespoons Worcestershire sauce (vegetarian)
• 1 bay leaf
• 1/2 cup dried lentils
• 2 1/2 cups vegetable stock
• 1/2 Tablespoon vegetable bouillon
• 28 ounce can San Marzano whole peeled tomatoes
• 1/2 cup whole milk or half and half
• 2 Tablespoons butter
• 1 Tablespoon fresh parsley (finely chopped, optional)
• 1/2 cup Reserved pasta water (more as needed)
• 16 ounces pappardelle pasta
• grated parmesan (optional, for garnish)
• fresh basil (optional, for garnish)

Instructions

1. 1

   In a food processor, pulse onion, shallot carrot, and celery until finely diced. Transfer to a bowl and set aside.

2. 2

   In the food processor again, pulse cauliflower until finely chopped. Set aside.

3. 3

   Heat olive oil over medium heat in a large enameled Dutch oven. Add the mirepoix with a pinch of salt and red pepper flakes. Saute for 4-5 minutes, then add the garlic, rosemary, and thyme.

4. 4

   Add the cauliflower and saute for another 3-4 minutes.

5. 5

   Stir in the tomato paste and cook for 1 minute. Deglaze the pan with red wine (or sub vegetable stock) and cook down for 1-2 minutes, scraping any brown bits off of the bottom of the pan.

6. 6

   Stir in Worcestershire sauce, bay leaf, lentils, vegetable stock, and bouillon. Smash the whole tomatoes over the pot using your hand; if there are any stiff stem pieces, discard them. If you prefer not to do this with your hands, smash them with a spoon in the pot. Also add any tomato sauce from the can. Cover, and bring to a simmer for about 25-30 minutes, up to an hour if you have time, because the flavors will continue to develop.

7. 7

   Stir in milk and bring back to a simmer for 10-15 minutes UNCOVERED.

8. 8

   Meanwhile, prepare the noodles. Bring a large pot of salted water to a boil and cook pasta just under al dente, according to package directions. Reserve pasta water.

9. 9

   Stir butter into the sauce and remove bay leaves; stir in fresh parsley, too, if using. Toss the al dente pasta with the sauce, adding pasta water in increments, as needed, until sauce coats the noodles and is glossy. Only use as much or as little pasta water to reach your preferred consistency.

10. 10

    Serve with parmesan cheese and chopped basil as desired. I also recommend some baguette or crusty bread to sop up the sauce. Enjoy!