We all know we are supposed to try and eat less meat. This recipe from midwest.foodie of Vegetarian Bolognese caught my eye because I love bolognese and I love quinoa. Bring it! My one note would be to be generous with the parm, and get your hands on a parm rind, as well. But, that’s me…I like it cheesy. I served ours over aldentepastaco Pappardelle pasta because I wasn’t sure how my kids would like this, but they love anything served over this pasta! 👩🏻🍳
INGREDIENTS
* 2 tablespoons olive oil
* 1 yellow onion, diced
* 1 cup finely chopped celery
* 1 cup finely chopped carrots
* 4 cloves garlic, minced
* 3/4 cup toasted, finely chopped walnuts
* 1/3 cup uncooked tri-color quinoa
* 1/2 cup freshly grated Parmesan cheese + more for garnish
* 1/2 cup red wine
* 1/2 cup whole milk
* 28 oz. can crushed tomatoes
* 28 oz. can whole San Marzano tomatoes
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 teaspoon dried oregano
* Kosher salt
* fresh cracked pepper
* Parmesan rind
Directions:
Heat oil in a large pot over medium high heat.
Add onion, celery, and carrots along with a large pinch of salt and pepper. Cook, stirring occasionally for 10 minutes.
Add garlic, thyme, rosemary, and oregano and cook for 1 minute, stirring frequently.
Add red wine and deglaze the pot, scraping all the yummy bits off the bottom.
Add crushed tomatoes to the pot.
Then add whole San Marzano tomatoes, crushing them with your hands as you add them.
Add whole milk, chopped walnuts, Parmesan, and uncooked quinoa along with a couple large pinches of salt and pepper.
Bring to a simmer over medium high heat. Add Parmesan rind.
Cover and reduce heat to medium low. Simmer, covered, for 30 minutes.
Serve with spaghetti noodles and garnish with chopped parsley and grated Parmesan cheese
:
Looks so good!