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Cauliflower Bolognese

This recipe is a perfect vegetarian alternative to your classic Sunday bolognese, and it tastes just as delicious. It is blazing with healthy nutrients and bursting with outstanding flavor. This recipe is perfect for a family dinner and is very simple to make. And what's even better, is that the copped cauliflower provide a texture so similar to ground meat that you can barely find the differnce.

Servings: 6   |    Prep: 10 mins   |    Cook: 60 mins

Ingredients

1 lb DaVinci Penne Rigate
2 tablespoons DaVinci Extra Virgin Olive Oil
1 medium onion, diced
1 large carrot, diced
1 rib celery, diced
4-6 cloves garlic, minced
1 sprig rosemary, chopped
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 medium head of cauliflower, riced or finely chopped
12 oz cremini mushrooms, finely chopped
6 oz tomato paste
½ cup dry red wine
28 oz crushed tomatoes
1 cup water
3 sprigs thyme
1 bay leaf
Parmesan with rind (optional)
Salt and pepper

Directions

1. Build the sauce: In a large dutch oven, heat the DaVinci Extra Virgin Olive Oil over medium heat.
2. Add the onion, carrot, and celery, and saute until the vegetables begin to soften (about 5 min). Add the garlic, chopped rosemary, oregano, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon pepper to the pot. Stir to combine, and cook for an additional 2 minutes or until the garlic becomes fragrant.
3. Add the chopped cauliflower and mushrooms, then continue to cook for another 5 minutes. Add the tomato paste and stir to fully incorporate it amongst all of the vegetables in the pot. Cook for an additional 5 minutes, or until the paste darkens in color.
4. Add the wine to the pan to deglaze, then add the crushed tomatoes, water, thyme sprigs, bay leaf, parmesan rind, salt and pepper to taste, and stir to combine. Bring everything to a boil, then set the burner to low and cover fully with a lid. Simmer covered for about 20 minutes.
5. After 20 minutes, remove the lid and cook for (at least) an additional 20 minutes or until the sauce has thickened and the vegetables are fully cooked. Be sure to taste throughout the cooking process, and add further
seasoning as needed. Like traditional bolognese, the longer you let this cook, the more complex it will taste!
6. When your sauce is nearly complete, begin cooking the DaVinci Penne Rigate pasta according to package instructions, leaning towards al dente. Reserve one cup of pasta water before draining.
7. Return the cooked pasta to the pot, and scoop the sauce over the pasta. Toss to combine, using the pasta water to loosen the sauce slightly and to help it coat the pasta. Serve immediately with freshly grated parmesan (optional).
Credit: Megan @brokegirltable

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