Hearty Vegetable Bolognese A rich, meaty flavor—without the meat! | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Heat the olive oil in a large pan over medium heat and cook the chopped onion slowly until golden and fragrant.
2. Add the diced mushrooms, turn the heat to high, season with salt and sauté until the moisture evaporates and they start to brown.
3. Add the shredded carrots and diced celery and cook until tender and aromatic, adding a splash of oil if the pan is dry.
4. Deglaze the pan with the red wine and reduce it by half.
5. Add the thyme and garlic and stir until fragrant, then add the vegetable stock, chopped tomatoes and tomato paste and bring to a simmer.
6. Stir in the harissa (if using), a pinch of salt and black pepper, then add the milk.
7. Simmer uncovered on low heat for about 1 hour, stirring often and scraping the sides of the pot.
8. Stir in the basil and parsley near the end of cooking.
9. Cook the orecchiette in salted water until al dente, then drain, reserving some pasta water.
10. Toss the hot pasta with the butter and Parmigiano-Reggiano, then add the sauce, loosening with reserved pasta water if needed, and garnish if desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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