Vegetarian Bolognese

This was surprisingly delicious! I mean, I thought it would be good, but this is REALLY good! It never occurred to me to make a veggie version of this classic recipe! I found this gem on a food blog called Sweet Salty Spicy. I took their recipe and tweaked it to suit my own taste. This was just as hearty as the meat version. My hubby and I ate so much of this Bolognese that are stomachs ached! But it's healthy, so that's okay...right? This would also be perfect to spread on some thin sliced Italian bread. Or even baked on top of a chicken cutlet...yum! I'm far from being a vegetarian but this is a meal I will make often!



Vegetarian Bolognese

INGREDIENTS:
2 Tbls. olive oil
6 large cloves garlic, crushed
10 oz. baby bella mushrooms, stems discarded, caps chopped
1 head cauliflower, chopped into small chunks
1 large tomato, seeded and chopped
1/4 cup sundried tomatoes chopped fine
1 can (14 oz.) diced tomatoes
1 can tomato soup
2 cans (8 oz. ea) tomato sauce
2 Tbls. tomato paste
1 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup fresh grated parmesan cheese

DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add garlic and cauliflower. Saute while stirring for about 5 minutes or until cauliflower cooks down slightly. Then add mushrooms, salt and pepper. Stir and cook until mushrooms cook down, about 5 more minutes.
Then add in all remaining ingredients.
Bring to a boil, then reduce heat to a simmer.
Cover skillet and let simmer for 1 hour.
Then remove from heat and using a hand held mixer(immersion blender) or stand blender, pulse until desired texture is achieved. Add in fresh grated parmesan and serve over cooked pasta.
This is plenty for 1-1 & 1/2 lbs. of pasta with some Bolognese leftover.

Recipe adapted from the Sweet Salty Spicy food blog