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.
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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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