Easy Ratatouille Bolognese Recipe: A French-Italian Gourmet Comfort Food Fusion
This recipe is simple to make in small or large batches. You just want equal parts of each of the vegetables. The tomato sauce should cover the amount of veggies you have.
If you’re making a small batch, you’ll only need to season it with salt and Italian seasoning to taste. If you’re making a large batch, you will need more. Rule of thumb: For each can (14.5 oz) tomato sauce you use, use 1 tsp salt and 1-2 Tbsp of Italian seasoning.
Ratatouille Bolognese
Ingredients
- Mushrooms
- Carrots
- Onion
- Celery
- Zucchini
- Eggplant (I prefer the Indian or Japanese eggplants in this dish)
- Tomato Sauce
- Salt
- Italian Seasoning
- Heavy cream/Whole Milk (Optional) [This is only needed if you want to make it creamy like a true bolognese. If you love a rose sauce, you’ll want to add the cream!]
Directions
- Chop vegetables and put in stockpot with some butter and olive oil to sweat down.
- When the veggies are tender, add the remaining ingredients and let all that simmer.
- When the sauce is ready, puree it with my immersion blender. NOTE: This can be blended as chunky or smooth as you like.
- To add another layer of flavor to this recipe, add heavy cream/milk just before serving.
The result is this beautiful sauce full of palate pleasing scrumptiousness!
NOTE: If serving later in the week, rewarm the tomato base sauce prior to adding the milk.
