Time flies when you are having fun. Yes, it is so true. Two months have gone by so quickly and now it is March already. Spring season is starting in three weeks. Wow!
I always cook lighter food when the weather starts to get warmer. I have to say that this year in Southern California it has started to get warm in February. As we all consume lots of rich food and delicious desserts during the holidays and winter, my plan now is to cook vegetarian food and eat lighter as much as possible before Spring season comes.
I craved for Bolognese pasta the other day so I challenged myself to make Bolognese without meat. Please believe me when I say that Bolognese sauce can be so delicious without any meat in it. My recipe is very easy but there is one very crucial tip and that is to let Bolognese sauce simmered for about 2 hours. I also used the brown rice pasta for extra healthiness.
Recipe for 4 people
1 lbs. of brown rice spaghetti pasta (or regular pasta).
3 cloves of chopped garlic.
1 cup and a half of diced yellow onion.
1 cup of diced carrot.
1 cup of diced celery.
2 red chopped jalapeno to give an extra kick (or 1 diced red bell pepper).
4 leaves of chopped Italian basil.
1 bay leave.
1 teaspoon of dry oregano.
A half of teaspoon of dry thyme.
1 lbs. of Marina sauce.
A half of cup of water
1 tablespoon of raw blue Agave nectar.
1 tablespoon of red wine vinegar.
Salt and pepper.
3 tablespoons of olive oil.
1. Heat the olive oil in enamel pot over medium high heat. I use enamel pot because its excellent heat diffusion and retention makes it a good option for long-cooking.
2. Add chopped garlic and wait until you smell aroma of garlic (or wait about for 20 seconds)
3. Put diced of onion and stir until it turns to translucent.
4. Season with salt and pepper.
5. Add diced carrot and celery along with dry thyme and dry oregano. Stir until it starts getting lightly browned.
6. Add Marinara sauce and stir it occasionally until it is hot. Also, add chopped Italian basil leaves, bay leave and chopped red jalapeno (diced bell pepper).
7. The secret ingredients of my vegetarian Bolognese are Agave and red wine vinegar. Add Agave, red wine vinegar and a half of cup of water in the sauce. Turn the heat to low and simmer for 2 hours.
8. Meanwhile, bring the water to the boil in the big pot (at least 6 quart size). Add the pasta and let it cook approximately 10 minutes or until it is Al-dente.
9. Serve Vegetarian Bolognese pasta with grated Parmesan.
Photo by Sarinya Rattana
Edited by Alan Finn