Mushroom and Eggplant Bolognese

WINE A LITTLE COOK ALOT
18Ingredients
70Minutes
420Calories

Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 1 yellow onion (diced small)
  • 2 carrots (peeled and diced small)
  • 2 celery stalks (peeled and diced small)
  • 3 garlic cloves (minced)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 ounces pancetta (diced small, omit for Vegetarian/Vegan)
  • 1 small eggplant (peeled and diced small, about 2 cups)
  • 3 pounds mixed mushrooms (chopped, I used white and baby bella)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons gluten (Flour, free if needed)
  • 1 cup red wine
  • 28 ounces crushed tomatoes
  • 1 pinch nutmeg
  • 1 cup milk (or Half & Half)
  • grated Parmesan cheese (for serving)
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    NutritionView More

    420Calories
    Sodium56% DV1340mg
    Fat22% DV14g
    Protein57% DV29g
    Carbs13% DV39g
    Fiber40% DV10g
    Calories420Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol20mg7%
    Sodium1340mg56%
    Potassium2290mg65%
    Protein29g57%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber10g40%
    Sugars14g28%
    Vitamin A130%
    Vitamin C50%
    Calcium30%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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