Vegetable spaghetti Bolognese with Mutti Whole Peeled Tomatoes and Tomato Paste: a rich, hearty veggie pasta sauce slowly simmered to perfection.
1
Pulse rough chopped vegetables in a food processor until minced; set aside in a separate bowl.
2
Heat olive oil in a large, heavy-bottomed soup pot and sauté garlic, and onion over medium heat until the onions are wilted. Add Mutti® Tomato Paste and stir until slightly caramelized. Add the remaining vegetables and cook, stirring to mix well, until the vegetables are coated in oil and wilted. Add the Mutti® Whole Peeled Tomatoes, mix well, and reduce heat to low. Simmer gently for 1-1/2 hours, stirring often, until the sauce is very thick and has a rich color. If it becomes thick too quickly, add a small amount of water, a little at a time, as needed. When the sauce is finished, set it aside while you cook the pasta, or store overnight in a covered container in the refrigerator.
3
Just before cooking the pasta, gently heat the sauce. In a large pot of salted boiling water, cook the pasta until al dente. Drain it, setting aside 1 cup of pasta cooking water. Add the drained pasta to the sauce and mix together for two minutes over low heat, making sure the pasta does not stick to the bottom of the pan. If the sauce is too thick, add some of the pasta water, a few tablespoons at a time. Mound the pasta on the serving dish, sprinkle with freshly grated Parmigiano Reggiano cheese, if desired, and serve immediately.
4
Mound the pasta on the serving dish, sprinkle with freshly grated Parmigiano Reggiano cheese, if desired, and serve vegetable spaghetti bolognese immediately.
This vegetable spaghetti Bolognese transforms a selection of finely chopped vegetables into a rich, satisfying pasta sauce. Mutti Tomato Paste is gently caramelized to intensify its flavor, while Mutti Whole Peeled Tomatoes provide a vibrant tomato base. Slowly simmered until thick and deeply flavored, this vegetable Bolognese sauce is a delicious meat-free alternative that’s perfect for coating spaghetti.
For the best vegetable spaghetti Bolognese, mince the vegetables finely so they blend into the sauce while retaining plenty of texture. Allow the Mutti Tomato Paste to caramelize slightly before adding the vegetables and tomatoes: this simple step helps build a richer, deeper flavor. Simmer the sauce gently and stir regularly until it becomes thick and concentrated. Finish the spaghetti directly in the tomato and vegetable sauce, adding a little pasta water when needed, and serve with freshly grated Parmigiano Reggiano if desired.
