Better-For-You Bolognese
Servings Prep Time
6servings 20minutes
Cook Time
45minutes
Servings Prep Time
6servings 20minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 450°F (232°C). Brush both sides of eggplant slices with 1 tbsp (15 mL) oil; lightly sprinkle with salt. Roast in top third of oven until golden around edges and soft in centre, about 30 minutes.
  2. Meanwhile, heat a Dutch oven over medium-high heat. When hot, add 1 tbsp (15 mL) each oil and butter. Add half the mushrooms; fry until browned around edges, about 8 minutes. Turn into a bowl. Heat 1 tbsp (15 mL) each oil and butter and cook remaining mushrooms; add to bowl. (Reduce heat during cooking, if needed, to prevent burning.)
  3. Reduce heat to medium-low. Add remaining butter to pan; add garlic and shallot. Stir occasionally until soft, 6 to 8 minutes. Stir in rosemary, chili and umami powder for last minute of cooking.
  4. Turn eggplant, mushrooms and shallot mixture into a food processor; pulse a few times to chop — mixture should be chunky, not puréed. Place back in pot; stir in tomatoes. Bring to boil over high heat, stirring often; reduce heat, cover and simmer for 15 minutes to let flavours blend.
  5. Meanwhile, cook pasta according to package instructions. Drain noodles; toss with sauce and basil.
Recipe Notes

Nutrients per serving: 276 calories, 7 g protein, 14 g fat (5 g saturated fat), 33 g carbohydrates (4 g fibre), 15 mg cholesterol, 196 mg sodium

Note: Takii umami powder is made from shiitake mushrooms. It’s vegan, gluten-free and doesn’t contain MSG. Look for it in specialty food and health stores or online.