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Cauliflower and bacon 'mince-free' bolognaise recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Bacon and cauliflower pasta sauce - a delicious twist on traditional bolognaise, packed with umami flavor and veggies.
Ingredients:
  • 1 small (about 570g) cauliflower, coarsely chopped
  • 60ml (1/4 cup) olive oil, plus extra, to serve
  • 100g streaky bacon, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 1 ⁄3 bunch fresh continental parsley, stems and leaves separated, stems finely chopped
  • 3 garlic cloves, crushed
  • 90g (1/3 cup) tomato paste
  • 80ml (1/3 cup) red wine
  • 500g jar tomato pasta sauce
  • 1/2 tsp dried oregano leaves
  • 500g dried spaghetti pasta
Instructions:
  • Chop half of the cauliflower finely and transfer to a bowl. Repeat with the remaining cauliflower. In a large saucepan over medium-high heat, heat the oil. Add bacon, onion, carrot, parsley stems, and garlic. Cook for 8 minutes until softened. Stir in tomato paste and cook for 2 minutes. Add cauliflower and cook for 10 minutes until softened.
  • Pour in the wine, let it simmer for 2 minutes until it evaporates. Stir in pasta sauce, 80ml (1 ⁄3 cup) water, and oregano. Bring to a boil, then lower the heat to medium-low. Cover and cook for 25 minutes, stirring occasionally until flavors meld.
  • Boil pasta in salted water until al dente. Save 1 cup of the cooking liquid. Combine drained pasta, reserved liquid, and parmesan in sauce. Toss for 1 minute until mixed. Serve in bowls, garnish with parsley, extra parmesan, and a drizzle of oil. Enjoy!

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