When it comes down to comfort food, slow-cooked Bolognese sauce is right up there at the top. A well-prepared ragout like this takes the best part of the day to prepare, perfuming the house in the process, making it a true labor of love. The result is a delicious sauce with a creamy texture, ideal for adding to pasta and impressing guests. You probably think that we're only talking about the traditional meat-based Bolognese, but that's where you'd be wrong. This is eggplant Bolognese we're discussing here, and it's just as hearty, succulent, and comforting as its meaty counterpart.
Building a Vegan Bolognese
This vegan variation relies on
many of the classic preparations for traditional Bolognese. For example,
there's an aromatic soffritto to soften, wine to reduce, and the pasta
is even finished in the sauce. However, we use mushrooms and eggplant in
place of the meat (this adds flavor and body to the sauce).
Eggplant and Mushrooms for Umami and Texture
Before making the sauce, we bake a whole eggplant in the oven until it is tender. This will take about an hour, but you can prepare the rest of the vegetables while you're waiting. The baked eggplant gives a velvety texture to the sauce, but most importantly, baking concentrates the eggplant's earthy flavor - which gives the sauce it's savory profile.
Mushrooms
are a fairly standard substitute for the meat, as they have a natural
meaty flavor and a chewy texture. You must sauté them separately from
all of the other vegetables. You might be tempted to chuck them in with
the rest of the vegetables, but you shouldn't do this - cooking the
mushrooms by themselves concentrates their flavor and removes a great
deal of their moisture, which prevents them from becoming slimy.
Soffritto for a Robust Base of Flavor
A soffritto is a humble mixture
of chopped onions, celery and carrots. Softened in a tiny bit of olive
oil, soffritto becomes the fragrant base for all long-simmering sauces.
This traditional combinations adds flavor and texture to the Bolognese.
Red, Red Wine
Some argue that white wine is a
more traditional addition to a Bolognese, but this vegan recipe calls
for 2 cups of red wine and this is why: Red wine contains tannins that
will add more of a meaty taste to the sauce than white.
Go for a Tubular Pasta
Spaghetti is an iconic pasta for
Bolognese, and it can certainly be used here. However, using a short
and tubular pasta such as penne or rigatoni is highly recommended. The
reason for this is that the tube shape picks up more of the sauce and
makes eating the dish more pleasurable.
How to Make Eggplant Bolognese
Makes 4 to 6 servings.
Ingredients
• 1 medium eggplant (about 1 pound)
• 1 pound cremini mushrooms (about 2 pints), stems removed and sliced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 teaspoon kosher salt, divided
• 2 cups dry red wine (such as Chianti)
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh basil leaves
• 2 teaspoons finely chopped fresh oregano leaves
• 1 teaspoon finely chopped fresh thyme leaves
• 1/4 cup tomato paste
• 1 (28-ounce) can crushed tomatoes
• 8 ounces dry rigatoni or penne pasta
• For garnish: Fresh herbs, nutritional yeast, or Parmesan cheese
Equipment
• Baking sheet
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Large Dutch oven
• Spatula or wooden spoon
• Large frying pan
• Large pasta pot
• Slotted spoon
Method
1. Bake the whole eggplant: Heat the eggplant in the middle of the oven at 350°F. Bake until very tender (1-1 1/2 hours). After it has been cooked, leave it to cool.
2. Brown the
mushrooms: Meanwhile, heat a large frying pan over a medium-high heat
until hot. Add 3/4 of the mushrooms and brown (stir occasionally), until
they've shrunk by about half. This should take around 8-10 minutes.
Once done, set the pan aside.
3. Make the
Soffritto: Heat the oil in a large Dutch oven over a medium heat until
it is shimmering. Add the onion, carrots and celery, and season with 1/4
teaspoon of salt. Cook, stirring often, until the vegetables are
softened. This will take 10-12 minutes.
4. Add the wine: Pour the wine into the Soffritto mixture and mix well. Reduce the wine by half - 5 to 7 minutes.
5. Add the aromatics and tomato paste: Add the basil, garlic, oregano, thyme, and tomato paste and cook until the mixture has thickened and becomes fragrant. This should take about 5 minutes.
6. Add the eggplant and tomatoes: Peel and coarsely chop the cooled eggplant. Add the eggplant, the remaining mushrooms, crushed tomatoes, and 1/2 a teaspoon of salt to the mixture and stir until thoroughly combined.
7. Simmer: Reduce the heat to low and cover. Let it simmer for about an hour. Remember to stir occasionally to prevent scorching.
8. Cook the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.
9. Finish the
pasta in the sauce: Drain the water and add the cooked pasta to the
sauce. Let it cook in the sauce for a further 2 minutes.
10. Garnish with herbs: Serve with fresh chopped herbs and Parmesan cheese (if desired).