Spaghetti with Vegetable Bolognese

by Chef Mark Strausman

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Spaghetti Squash "Pie" Spicy Meatballs
Serves
Prep Time
Cook time
Total Time
Serves
Prep time
Cook time
Total time
8
30min
1h30min
2h

This recipe creates enough sauce for two dinners for four. We recommend freezing half for enjoying another night.

Ingredients

  • 1 lb. dried spaghetti (regular or whole wheat)
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large red onion, roughly chopped
  • 1 sweet red pepper, roughly chopped
  • 1 sweet yellow pepper, roughly chopped
  • 1 large fennel bulb, roughly chopped
  • 1 medium zucchini, roughly chopped
  • 1 medium carrot, roughly chopped
  • ¼ lb. button mushrooms, halved
  • 1 small head cauliflower, roughly chopped
  • 1 medium eggplant, roughly chopped
  • 1 tablespoon Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 1 hot red pepper (pepperoncino) (optional)
  • 2 (28 oz.) cans Mutti® Whole Peeled Tomatoes (Pelati)
  • 1 Tbsp. kosher salt
  • 6 sprigs fresh oregano
  • freshly grated Parmigiano Reggiano (optional)
  • salt and pepper to taste

How to prepare

  1. Pulse rough chopped vegetables in a food processor until minced; set aside in a separate bowl.
     
  2. Heat olive oil in a large, heavy-bottomed soup pot and sauté garlic, and onion over medium heat until the onions are wilted. Add Mutti® Tomato Paste and stir until slightly caramelized. Add the remaining vegetables and cook, stirring to mix well, until the vegetables are coated in oil and wilted. Add the Mutti® Whole Peeled Tomatoes, mix well, and reduce heat to low. Simmer gently for 1-1/2 hours, stirring often, until the sauce is very thick and has a rich color. If it becomes thick too quickly, add a small amount of water, a little at a time, as needed. When the sauce is finished, set it aside while you cook the pasta, or store overnight in a covered container in the refrigerator.
     
  3. Just before cooking the pasta, gently heat the sauce. In a large pot of salted boiling water, cook the pasta until al dente. Drain it, setting aside 1 cup of pasta cooking water. Add the drained pasta to the sauce and mix together for two minutes over low heat, making sure the pasta does not stick to the bottom of the pan. If the sauce is too thick, add some of the pasta water, a few tablespoons at a time. Mound the pasta on the serving dish, sprinkle with freshly grated Parmigiano Reggiano cheese, if desired, and serve immediately.

Chef Mark Strausman is the Managing Director of Freds at Barneys New York and the author of The Freds at Barneys New York Cookbook.

More recipes from Chef Strausman: Zuppa al Pomodoro Fresca | Avocado, Tomato & Shrimp Toast | Mutti® Mary