Veggie Bolognese
Veggie Bolognese
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↓ PDP Description ↓
Shipping the week of Sept 18th.
New 16oz sauce container. Each sauce comes with Sfoglini artisan rigatoni.
A totally vegan version of our ragù bolognese! We use the same San Marzanos, aromatics, and red wine as our other ragù, but swap in a hearty mix of cauliflower, mushrooms, and walnuts for the beef. We're pretty sure you won't miss the meat! Serve with Sfoglini artisan rigatoni (included).
↓ Serve With 1 ↓
Pasta
We include Sfoglini artisanal pasta with our Bolognese. When cooking the pasta, boil until a minute before al dente and save a small amount of cooking water when draining. Stir pasta into the bolognese and stir to coat. If the bolognese seems a bit dry, add reserved pasta water one splash at a time until pasta is cooked all the way through and bolognese is glossy. Taste a bite! You'll know when it's done.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
Low stock
Ingredients
Ingredients
Tomato, Nebbiolo Wine, Cauliflower, Fennel, Red Onion, Extra Virgin Olive Oil, Mushrooms, Walnuts, Flour, Garlic, Salt, Oregano, Garlic Powder, Onion Powder, Mint, Fennel Seed, Paprika, Chile Flakes, Granulated Sugar, Celery Seed, Black Pepper, Basil, Rosemary, Parsley, Cayenne Pepper, Thyme. CONTAINS: Nuts.

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Serve With
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We include Sfoglini artisanal pasta with our Bolognese. When cooking the pasta, boil until a minute before al dente and save a small amount of cooking water when draining. Stir pasta into the bolognese and stir to coat. If the bolognese seems a bit dry, add reserved pasta water one splash at a time until pasta is cooked all the way through and bolognese is glossy. Taste a bite! You'll know when it's done.
-
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
-
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.