Roasted Cauliflower and Mushroom Bolognese | Recipe Cart
Roast cauliflower and mushrooms, then simmer with tomato paste and wine for a budget-friendly, comforting Bolognese. Perfect for fall!
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Ingredients
- 1 medium head cauliflower (1 3/4 pounds) quartered, cored, and thickly sliced
- 1 pound crimini or white mushrooms
- 6 tablespoons olive oil, divided
- 1 1/4 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/2 cup white wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable stock or water
- 1/3 cup small red lentils
- 1 pound spaghetti, linguine, pappardelle, or fettuccine
- 2 tablespoons chopped parsley, for garnish
- 1/2 cup finely grated Parmesan, for garnish, optional
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