{"id":29668,"date":"2021-01-19T17:00:00","date_gmt":"2021-01-19T22:00:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2018\/10\/14\/falsa-salsa-bolonesa-video\/"},"modified":"2026-04-16T00:48:00","modified_gmt":"2026-04-16T04:48:00","slug":"fake-bolognese-sauce-recipe-video","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2021\/01\/19\/fake-bolognese-sauce-recipe-video\/","title":{"rendered":"Venezuelan Fake Bolognese Sauce Recipe + VIDEO"},"content":{"rendered":"\n
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Looking for a hearty, satisfying pasta sauce that comes together in under an hour? This fake Bolognese is exactly that: colorful, deeply flavorful, and so filling that nobody at the table will even notice there’s no meat. Onion, garlic, red bell pepper, carrots, and tomatoes, slow-cooked until they become a rich veggie rag\u00fa<\/em> that tastes absolutely divine.<\/p>\n\n\n

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Why do I call it fake Bolognese? Because il vero rag\u00fa alla bolognese<\/em> is a meat sauce, and this one is made entirely with vegetables. Same soul, no beef.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. A veggie sauce that fools even the pickiest eaters<\/a>
  2. Ingredients<\/a>
  3. How to make Venezuelan fake Bolognese sauce<\/a>
  4. FAQs<\/a>
  5. Other pasta sauce recipes you'll love<\/a>
  6. Venezuelan Fake Bolognese Sauce<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    A veggie sauce that fools even the pickiest eaters<\/em><\/em><\/em><\/h2>\n\n\n\n

    In Venezuela, every great dish starts with a good sofrito<\/a>. Onion, garlic, red bell pepper, and tomato \u2014slow-cooked until fragrant\u2014 are the backbone of countless Venezuelan recipes<\/a>. That slow-building base is what gives this sauce its unmistakable personality, so different from an Italian rag\u00fa.<\/em><\/p>\n\n\n\n

    The secret weapon is the coarsely ground carrot. Pulse it in the food processor \u2014not into a mush, but into small, irregular pieces. When you eat the sauce, those bits give it a meaty texture that convinces everyone. And one more thing: this is exactly the kind of sauce that is made for canned tomatoes and tomato paste.<\/em><\/p>\n\n\n\n

    This recipe is actually how I discovered the magic of tomato paste: that concentrated punch that deepens the flavor in a way fresh tomatoes simply can’t match.<\/em><\/p>\n\n\n\n

    My mom taught me this recipe, and it became a staple at home from the time my kids were little and going through that insufferable phase of “I don’t eat vegetables.”<\/em><\/p>\n\n\n\n

    What the little picky eaters didn’t know was that this sauce is pure vegetables \u2014 and to this day they still eat it without a clue.<\/em><\/p>\n\n\n\n

    Enjoy!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Ingredients<\/figure>\n<\/div><\/div><\/div>\n\n\n\n
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    Ingredients<\/h2>\n\n\n\n

    Here’s what you’ll need to make this Venezuelan fake Bolognese:<\/p>\n\n\n\n