Making kids devour their vegetables can be a never-ending battle, particularly when given the choice between a burger or broccoli any day. It can be very frustrating for a parent when there is a conflict of tastes in the family. In my base, both my wife and I were up for something novel and exciting but our daughter has very different approaches.
It was my struggle trying to introduce vegetables into the diet of my daughter that led me to this conclusion, my beloved method-and that is turning the classic meat-based bolognese into one with vegetables for children. The primary goal of this endeavor was to make the vegetable bolognese taste as good as the meat one while presenting a better appearance since appearances matter to children. They are instant geniuses when looking at things that are not supposed to look like they do, and hurting their very sense of exploration.
What Makes This Bolognese Vegetable Really Special?
Bolognese is made from minced meat, usually beef or pork, garlic, tomatoes, wine, and herbs. There are as many variations—some use veal or a meat mixture—as there are people throughout the world. Mine basically replaces meat with various vegetables that will represent traditional bolognese in color and texture while still rendering a taste that will meet expectations.
I’m not gonna lie: its richness might actually be missed a trifle when there is no meat, but I seriously think this vegetable kind is delicious in its own right. As a bonus, my daughter-polished off her serving without fussing, and she’s practically doing a happy dance. That is an undeniable win.
The Vegetables That Make This Bolognese Work
I use the classic trifecta of onion, carrots, and garlic to forge a compelling flavor foundation. In order to create richness in mouthfeel, I also had to address the issue of minced meat-like texture using cauliflower, mushrooms, and even dried morels—the cauliflower was essential. Much like the transformation a caterpillar goes through, the cauliflower, while being blended and cooked, turns a nice brown color and starts to look like cooked minced meat. Combined with the other veggies and just a touch of wine and tomatoes, it is almost impossible to tell there is no meat in this dish.
My personal suggestion is the high-quality dried morels, if you have never cooked with them before, since they are pure showstoppers. They add an interesting flavor dimension. Just soak them in warm, not boiling water for at least 30 minutes, and a whole night of soaking will result in a richer mushroom broth for your sauce. The morels themselves added a meaty, mouthy and enjoyable treat that made the bolognese flavor unbelievable. I tried my wild way with dried porcini and shiitake mushrooms, and both worked wonderfully in this concoction. Hence, you are free to pick up any dried mushroom you have!
What to Serve with Vegetable Bolognese?
Traditional bolognese is usually served up with a bowl of ribbon-thin spaghetti – yet, in this recipe, I’ve chosen fettuccine, partly to embrace the thought that a thick pasta would handle the hearty vegetable juice, and also because I wanted to give it a bite. However, honestly, serve it with whatever pasta you fancy! Just please keep it a secret from any Italians!
Indeed, to make bolognese fancier, I just finish my vegetable bolognese in steps: one, creme fraiche or even Greek yogurt; two, some homemade crispy breadcrumbs; three, an irresistible dollop of basil pesto; although my daughter prefers just the sauce. Again, here is where your meal gets to transform from casual to fancy, without taking away from the sheer simplicity of Bolognese comfort.
Vegetable Bolognese Recipe Uncovered
The best feature of this vegetable bolognese is that it’s easy to whip up! After frying all the minced veggies (you don’t have to be precise in the size of mince-there are processors for that), you are left simply to assemble in the saucepan; cooking tomatoes, stock, and a litle wine with tomato puree plus a cup of chopped tomatoes. Cover and simmer gently for 45 minutes or an hour, and your sauce is good to go!
Hot tip: This bolognese can freeze. So, if you’re working with a big batch, you will end up stocking food in your fridge for 2-3 nights; busy schedules thank you for the good deed.
Wine Pairing: Vegetable Bolognese
If you’re cooking up this dish for a family dinner, pairing it up with a wine that complements and weaves beautiful melodies of flavor is key. Listening to my own call, I would recommend trying a bold red, such as Zontes Footsteps Montepulciano. Trust me on this—a little out of line—but it does amazingly for rounding out the flavor.
In the end, feel free to have a glass of the same wine. The wine is a fine match for the sauce with its substantial tannins and could add a bit of depth to the meal.
Final Tips
Making your kids eat vegetables should not be a battle, especially when you nice them into the garden of a delectable dish like vegetable bolognese. Since getting your child to swallow a veggie is so challenging, might as well try this dish. It is a simple yet very healthy recipe that your child will eat veggies without knowing itself!
Any other child-friendly vegetable recipes are appreciated. We are always looking for different ways to get this kid to eat healthy, and I’m sure you will have a couple of outstanding suggestions to share.
