I made this surpisingly delicious vegetable bolognese recipe last winter, and woke up today with an intense craving for it. I have no idea why - I didn't dream of veggies and I haven't made it since - but it's one of those things where I know I'll just have to make it in the next few days to get it off my mind.
When I first found the recipe, I had been expecting it to be reasonably good - it's Giada after all and I love vegetables - but it turned out to be one the top meals that I've cooked for myself, ever. This sauce is so satisfying and filled with flavor that I promise, you don't miss the meat. In fact, there's no way that you'd mistake this dish for a pasta primavera type meal. The red wine and mushrooms add a savory, complex flavor and it's really more of a winter meal than a spring one, so my days are numbered to enjoy it.
The first time I made this recipe, I didn't have a food processor, and the chopping took FOREVER. I am so looking forward to letting my mini food processor blade do the work for me this weekend!
No comments:
Post a Comment