Vegetarian Bolognese Sauce without Mushroom

5 from 5 votes

Vegetarian Bolognese Sauce without Mushroom

Vegetarian Bolognese Sauce without Mushroom is a bean bolognese sauce made with red wine, mashed kidney beans, tomatoes, carrots, onions, parsley, and garlic. Red wine and tomato juices give it a sweet and savory flavor, while mashed beans give it a thick bolognese texture.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Sauce

Cuisine: Italian

Diet: Vegetarian

Keyword: 30 minute dinner, easy recipes, family meals, vegetarian recipes

Servings:

Calories: 437kcal

Author: Kristina Tipps

Ingredients

16 oz rigatoni or other short pasta
4 tablespoon olive oil
1 onion chopped
4 carrots chopped
1 teaspoon salt
1 28 oz can red kidney beans drained and rinsed
6 cloves garlic minced
1 bay leaf
1 cup red wine
1 28 oz can diced tomatoes plus their juices
4 teaspoon parsley

Instructions

Cook the pasta according to the instructions, reserving pasta water for use in sauce.
In a large pot, heat the olive oil on medium heat. Add onion, carrot, and salt. Cover and cook for 5 minutes on low heat.
Add the bay leaf and garlic to the pot, turn the heat back to medium and cook for 1 minute. Then add red wine and simmer for 5 minutes, stirring frequently.
While the vegetables cook, mash half of the beans.
Add the diced tomatoes, mashed beans, and parsley to the pot. Simmer for 5 minutes, stirring occasionally.
Add remaining whole beans and cook 1 minute more, stirring well. If the sauce is too dry, add reserved pasta water ½ cup at a time. Remove the bay leaf and serve on top of cooked pasta.

Nutrition