Homemade sagnarelli pasta with a vegetarian Bolognese style sauce, with mushrooms, sofrito, eggplant, tomatoes (probably the last non-cherry I'll have until next season) and a few chickpeas. Browned, deglazed, then pressure cooked with spices and herbs.
It doesn't taste like, neither should it taste like, ragu Bolognese, but it is very tasty. The various veggies give it a pleasant texture and it does hit many of the same hearty notes.
Based, but highly modified, on this recipe by Kenji of SE.
I almost forgot the grating of parmesan!
