Eggplant and Mushroom Bolognese Sauce
Eggplant and Mushroom Bolognese Sauce
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Eggplant and Mushroom Bolognese Sauce

20 MIN
2 H
6 to 8
6 cups (1.5 litres)
Between the toothsome texture of the mushrooms and the smooth, creamy cooked eggplant, there’s no room to miss the ground meat in our eggplant and mushroom Bolognese sauce.



  1. On a work surface, cut all the vegetables into chunks.
  2. In a food processor, finely chop the carrots with the onion and celery. Set aside on a plate. Still using the food processor, separately chop the eggplant, then the mushrooms. Finally, chop the pancetta.
  3. In a large skillet over high heat, brown all the vegetables together in the butter and cook until the liquid has evaporated. Season with salt and pepper. Stir in the pancetta, breaking it up with a wooden spoon as it cooks.
  4. Deglaze with the wine and let reduce until almost dry. Stir in the tomato paste and cook for 1 minute. Add the broth, strained tomatoes, bay leaves and pepper flakes. Bring to a boil, cover and simmer for 1 hour, stirring several times.
  5. Uncover and stir in the milk. Continue cooking for 30 minutes, stirring occasionally. Adjust the seasoning. Serve with pasta.


  1. Left mushrooms out as do not digest well anymore. My eggplant weighed 12 oz; tried to reduce ingredients accordingly. Delicious, delicious, so glad I made it. Thanks for using the food processor. Please keep advising food processor use where applicable. Interesting that garlic not included. Had a bit looking for a place to go, added it.

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