Recipe: <!-- -->Eggplant Bolognese<!-- -->
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Colander
- Serving bowl
Ingredients
- 1 cup dry red wine
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1 medium eggplant (about 1 pound), peeled and chopped
- 12 ounces button or cremini mushrooms, chopped
- 2 teaspoons chopped fresh rosemary
- 3 tablespoons no-salt-added tomato paste
- 1 can (28-ounce) no-salt-added crushed or diced tomatoes
- 1 1/2 cups low-sodium vegetable broth
- 1/4 teaspoon ground black pepper
- 2/3 cup unsweetened plain almondmilk
- 3 tablespoons chopped fresh basil, divided
- 1 pound whole wheat or other whole grain pasta
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