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Meatless Bolognese

98% as tasty as the 'normal' bolognese I posted. Not vegan, but nearly so
Prep Time 2 hrs
Cook Time 4 hrs
Course Main Course
Cuisine American, Canadian, Italian
Servings 6
Calories 770 kcal


  • Meat Grinder or Food Processor
  • Cheese Cloth


  • 0.5 bunch Celery
  • 1 Beet golden or red
  • 1 Onion large
  • 1 bunch Kale
  • 2 Carrots large
  • 1 Fennel
  • 2 Leeks
  • 400 gr Mushrooms brown
  • 300 ml Olive Oil extra virgin
  • 4 cloves Garlic
  • 120 gr Tomato Paste
  • 800 ml Diced Tomatoes
  • 750 ml Red Wine
  • 120 gr Parmesan Rind
  • 2 tblsp Soy Sauce
  • 1 tblsp Worcestershire Sauce
  • 2 tblsp Sugar
  • Salt, Pepper, Paprika
  • Fresh Herbs (Thyme, Rosemary, etc.) chopped


Preparing the Vegetables

  • Wash and clean all vegetables (except garlic) and cut into smaller pieces
  • Run all vegetables through the meat grinder (not too fine)
  • I have not tried it, but I am sure it can be done in food processor as well - again not too fine
  • Make sure all the vegetables are mixed together evenly
  • Put into a cheese cloth and squeeze out as much liquid as possible - the vegetables should be as dry as possible
  • Make sure to retain the vegetable liquid!

Making of the Bolognese Sauce

  • In 2 batches, roast the ground vegetables in plenty of olive oil
  • Deglace the pan after the first batch with some of the vegetable liquid
  • Add the finely chopped garlic and the tomato paste to the 2nd batch and roast as well
  • De-glazing and reduce until the red wine is used up
  • Add all ingredients to a stock pot and gently simmer for 4 hours stirring occasionally
  • Adjust taste with salt, pepper, paprika
Keyword No-Meat, Vegetarian