A veggie bolognese ready to go when plans change.
Pasta shapes: spaghetti, fettucine, pappardelle
Prep: 15 minutes | Cook: 1 hour 20 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 brown onions, diced
- 3 cloves garlic, chopped
- 2 medium carrots (240g), grated
- 2 medium zucchinis (240g), grated
- 1 medium eggplant (300g), peeled and cut into 1cm cubes
- 1 x 800g can chopped tomatoes
- 2 teaspoons salt
- 1 tablespoon caster sugar
- 1 teaspoon dried oregano leaves
Method:
- In a large non-stick chef’s pan or large saucepan over medium-high heat, place the oil and sauté the onion and garlic until soft and translucent. Add the carrot, zucchini and eggplant and stir to combine. Add the tomatoes, salt, sugar and oregano and reduce the heat to a simmer.
- Simmer for about 40 minutes, or until the sauce has thickened and the eggplant and zucchini are very soft. Top up the pan with a little bit of water if it is drying out too much before the flavours are rich. Be patient, this is an important part of getting a lot of flavour into the sauce.
- Toss through pasta and serve to the table with a block of parmesan.
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