• Prep Time:
  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  • 1 pound (1 package) Alessi Organic Linguine or Spaghetti Pasta
  • 1 1/2 ounces Alessi Porcini Mushrooms
  • 1 can (28oz) Alessi Crushed Italian TomatoesAdd
  • 1 cup Alessi Smooth Marinara SauceAdd
  • 1 tablespoon Alessi Tomato PasteAdd
  • 1/2 cup dry red or white wine
  • 1 cup coconut milk
  • 2 tablespoons water
  • 1/4 cup porcini mushroom water
  • 1/4-1/2 cup pasta water
  • 1/2 pound mixed mushrooms (cremini and shiitake), coarsely chopped
  • 1 whole eggplant, roasted, peeled, and mashed
  • 1 whole sweet yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup fresh parsley, diced
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 2 1/2-3 teaspoons Alessi Coarse Ground Sea Salt
  • 1 1/2 teaspoons Alessi Ground Black Peppercorns
  • 1 teaspoon sugar
  • 1 teaspoon oregano

Directions

  1. Preheat oven to 350 degrees. 
  2. Wash eggplant and trim ends.  Cut thick round slices and lay flat on a baking sheet. 
  3. Drizzle extra virgin olive oil over the eggplant and season with salt and pepper. 
  4. Bake in the oven for 45 minutes, flipping the eggplant slices over half way through.  When the eggplant has finished baking, allow to cool for at least 15 minutes. 
  5. Peel the skin off the round slices and discard. Mash up the eggplant with a knife and set aside.
  6. Soak dried porcini mushrooms in hot water for 30 minutes.  Rinse and drain.  Keep ¼ cup of the porcini mushroom water to use in the sauce.
  7. Clean, trim, peel, and dice carrots, celery and onions.  Wash and coarsely chop the mixed mushrooms.  Thinly slice 3 of the garlic cloves and crush the other cloves.
  8. Heat 2 tbsp extra virgin olive oil over medium-high heat in a large braising pan. 
  9. Sautee the onions until they turn a light golden brown. 
  10. Then add garlic, celery, and carrots to the pan.  Add 2 tbsp water.  Cook for a few minutes until they have softened. 
  11. Add porcini and mixed mushrooms.  Sprinkle 2 tsp sea salt and 1½ tsp ground black pepper.  Cook for a few minutes until the mushrooms have shrunken. 
  12. Pour in roasted eggplant.  Add 1 tsp sugar.  Mix thoroughly and allow to cook for a couple of minutes.
  13. Add ½ cup of dry red or white wine.  Lower heat to medium.  Stir the vegetables, scraping any bits stuck to the pan.  Cook for a few minutes. 
  14. Pour in crushed tomatoes, 1 cup tomato sauce, and 1 tbsp tomato paste.  Sprinkle in remaining ½-1 tsp sea salt, 1 tsp red chili flakes, and 1 tsp oregano.  Throw in 6 sprigs of fresh thyme.  Add ¼ cup of the porcini mushroom water.  Mix the vegetarian bolognese.
  15. Lower heat to medium-low.  Partially cover the pan with a lid and allow to simmer for 30 minutes. 
  16. In the meantime, bring a pot of salted water to boil and cook pasta until it’s al dente.  Save ¼-½ cup of the pasta water.  Drain pasta and set aside.
  17. After the bolognese has been simmering for 30 minutes, pour in 1 cup of coconut milk.  Add ¼-½ cup of the pasta water, depending on how much your sauce has thickened or your preference.  Mix thoroughly.  Allow to simmer for another 30 minutes partially covered.
  18. Remove the thyme sprigs from the sauce.  Serve sauce over pasta.  Drizzle extra virgin olive oil over your dish.  Sprinkle with freshly chopped parsley.  Top with shaved parmesan.


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