Apart from soup this is one of my favourite comfort meals ever. Normally this thick sauce is made with meat, so I didn’t eat it in a while. But I love making this in big quantity’s, at least 6 portions. I let it simmer for hours so all the flavours mix together and you get this really thick sauce… Hmmmm… getting hungry just thinking about it. So during my week of ‘in between jobs’ I decided on making a vegetarian version.

I replaced the meat with cannelloni beans, a white bean you can find in Italy, so that makes it perfect for this dish. I used to make this in a big pot in my student housing, but now I’m using my slowcooker. Because this sauce takes a few hours to make (so this isn’t a recipe you make on a normal weekday, but save it for the weekend), you should use a pot with a thick wall, like a Dutch Oven or a slowcooker.

Downside to making this on a day I don’t take my meds is that I don’t like cooking (this wasn’t done yet). I was felling listless and I only went outside for a trip to the supermarket and I dyed my hair. I made a real vulgair burger, nothing homemade, just one of those veggie burgers, a wholewheat bun and some lettuce soaked in sauce (best way to eat veggies on a burger)

But… Bolognese time

What do you need (5 servings)vegabolonaise1

  • celery (about 500 gr.)
  • carrot (about 500 gr.)
  • 2 large onions
  • 200 gr. of mushrooms
  • 2 400 gr.  cans of cannelloni beans
  • 2 cans of tomatoes
  • 100 ml of red wine
  • 2 gloved or garlic
  • 1 cube of vegetable stock crushed
  • parsley
  • up to 1 cup of water

Turn on your slowcooker. Cut the carrots, onion and celery into similar sized pieces.

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Put alle the veggies, the tomatoes, wine and garlic in the slowcooker and leave it to simmer for a few hours until all the veggies are cooked. I put in about half a cup of water, this way alle the veggies got covered and gave them a chance to get cooked. OMG, it smelled so good…

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After 6 hours in the slowcooker it was almost finished, so it was time to add the mushrooms and beans and leave it to cook a bit longer… Make sure the beans are drained very well because cooking in a slowcooker means fluids don’t ‘disappear’ like in normal cooking.

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After another 30-45 minutes it looked like this, so it was time to turn the slowcooker off and let it cool before putting it in freezer bags.

 

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Well normally you should eat a sauce like this with a small type of pasta, this way this tasty sauce with stick to the pasta which improves flavour. But I actually liked this for once. Sprinkled a whole load of fresh basil on top for the pic, but gave it a good stir after that.

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