vegan bolognese



I have been making a version of this hearty spaghetti sauce for years. The classic combination of celery, carrot and onion (mirepoix) adds a robustness to the flavor of the sauce that might otherwise be missing without meat or cheese. I chop the celery, carrot and onion using the bruniose technique of dicing the vegetables into a small dice, so that the vegetables cook through and begin to disintegrate. Once the sauce is assembled, I simmer the pot for as long as possible to deepen the flavors. To finish the sauce, I use an immersion blender to create a smooth, silky texture.

Vegan Bolognese


  • 1/4 cup olive oil
  • 1 large onion, bruniosed
  • 3 carrots, bruniosed
  • 6 stalks of celery, bruniosed
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried cinnamon
  • 1/4 cup fresh parsley, washed and chopped
  • 2 bay leaves
  • salt & pepper, to taste
  • 2 cups cheap red wine
  • 2 28 ounce cans of diced tomatoes
  • 1 28 ounce can of tomato sauce
  • 1 6 ounce can of tomato paste


  1. Heat olive oil over medium-high heat in a large skillet.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add carrots and celery and cook until translucent, about 8 minutes.
  4. Add garlic and cook until the garlic is fragrant, about 5 minutes.
  5. Add herbs and spices and cool until fragrant, about 5 minutes.
  6. Add wine to deglaze the pan. Cook for 3 minutes.
  7. Add tomato products, stir and bring to a simmer.
  8. Reduce heat to low and simmer for at least an hour (ideally 3 hours).
  9. Remove bay leaves.
  10. Blend until smooth using an immersion blender.
  11. Serve over spaghetti.
  12. Enjoy!

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