It looks like meat, it tastes like meat, but it’s all vegetables. Chef Jean-Pierre’s plant-powered bolognese brings bold, ...

In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...

In this cozy, flavor-packed episode, Chef Jean-Pierre reveals his secret to making a Hearty Vegetable Bolognese that captures all the depth and comfort of the classic Italian dish, using only ...

Bolognese sauce isn’t a complicated dish ... It’s also key to chop the vegetables finely so you wind up with a fairly smooth sauce. If you’re not feeling the knife work, you can whiz ...

And thus, that brings us to ragu alla Bolognese. Does the hearty ... Then repeat with another 2 and 2/3 cups of stock. Add the diced vegetables, tomato paste, and remaining 2 and 2/3 cups of ...

Bolognese, named for Bologna, the capital of Emilia-Romagna, takes hours and hours of slow simmering like any true meaty ragù. What you taste in the mellow tomato sauce of beef, vegetables and ...

Lentil Bolognese Serves: six people Ingredients ... thinly sliced Two bay leaves 400ml tomato passata (strained tomatoes) 900ml hot vegetable stock (or use a stock cube) 500g dried pappardelle ...

In Italy, Bolognese sauce is traditionally served ... Cook for about 2 minutes, stirring vegetables to coat them well. Add ground beef and/or pork, a large pinch of salt and a few grinds of ...

For mapo Bolognese, heat half oil in a large saucepan over high ... Add remaining oil to pan with vegetable mixture, spices and herbs; cook, stirring occasionally, until vegetables begin to brown (6 ...

I find the earthy sweetness of winter vegetables is easily balanced with ... A bowl of pasta and Bolognese sauce doesn’t require meat to be hearty and comforting — this rich mushroom ragù ...

When it comes to dinner time, bolognese is a firm favourite in many ... and carrot (do not use a food processor). 'Add the vegetables to the oil and pancetta and cook over low heat, stirring ...