This is the time for slow simmering rich sauces and stews for cozy family meals that warm your heart & soul. This one is so delicious and inspired by Italian Michelin Chef Massimo Bottura who made this for me as a plant-based version of his signature bolognese. I can taste the rich flavor of this dish on my lips to this day and this sauce will please meat and plant lovers alike.
Serves 4
Ingredients: (preferably organic)
- 1 eggplant, peeled & diced small
- 2 cups brown champignon mushrooms, diced small
- 1 carrot, peeled & diced small
- 1 stalk celery, peeled & diced small
- 1 onion, diced small
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 2 cups passata
- 2-3 cups vegetable broth
- a few sprigs fresh thyme
- pink Himalayan salt, to taste
- black pepper, to taste
Directions:
01. In a large pot, heat up the olive oil and add the garlic and onion. Sauté until translucent. Add in the diced carrot and celery and cook until soft.
02. Add the dieced eggplant and mushrooms, cook for a few minutes and mix in the tomato sauce. Pour in the broth until covered, add the fresh thyme and simmer half covered for 40 minutes, stirring occasionally and adding more broth as needed.
03. When the the sauce is nice and thick, reduce the heat and season with salt and pepper to taste. Serve with gluten free brown rice pasta, over zucchini noodles or spaghetti squash.
