Tag Archives: Mushroom and Aubergine Bolognese

Mushroom and Aubergine Bolognese

This is the most amazing bolognese sauce.  It’s rich, tomato-ey and earthy and has a silky texture.  Have this with a glass of red wine for a perfect cozy supper.  Oh, did I forget to mention that the sauce is vegan?  I really think this fact would surprise anyone who ate it – its the perfect dish to persuade meat lovers that by eating veggie dishes they aren’t missing out on flavour

There are several tweaks here that make this dish special.  Firstly, I admit that though it does sound strange to peel an aubergine it really does work here and adds to the silkiness of this dish  Yes, the addition of walnuts is unusual but if you choose to use them does add to the layers of flavours in this sauce (though it is delicious without)  Similarly the sprinkle of cinnamon owes more to middle eastern cookery but, along with the sugar, it balances out the acidity of the tomatoes and you don’t detect it as a separate ingredient

Do simmer this for the half an hour to let the flavours mingle properly  – it makes such a difference   If the sauce is getting too thick add a little water to stop it sticking   The end result will be a rich luscious sauce  Serve with spaghetti and top with Parmesan (if you are vegan the vegan Parmesan is good) and lots of basil  Toss it altogether before serving – I didn’t in the picture purely because it looks better in the photo Continue reading