"Like meat but better" pink bolognese

The infamous "like meat but better" pink bolognese! Of course made of @eatgrim beetroots & carrots, onion and herbs!

MAIN / 20 - 30 MIN / 4 PAX / EASY

A bowl of pink bolognese, a great alternative to the meaty version


  • 2 medium-large beets

  • a couple carrots

  • 1 onion

  • garlic

  • olive oil

  • butter

  • ca. 100 ml wine or vinegar

  • a few whole peppercorns

  • a few bay leaves

  • a bowl of broth, ca. 100 - 200 ml (veg or chicken)

  • chili, if you like it spicy

  • creme fraiche

  • fresh herbs

  • pasta of your liking


  1. Grate the beets, carrots, onion and garlic. Keep beets and carrots separate.

  2. Heat up olive oil and some of the butter in a pan on medium heat. Add the onions and cook until translucent, then add the garlic.

  3. Before the onions and garlic turn brown, add the grated beets and carrots and cook until the volume reduces significantly and most of the water in the veg evaporates.

  4. When the pan is sizzling, add some wine or vinegar and let it evaporate before pouring the broth over the mix.

  5. Add pepper corns, bay leaves and if you want, chili, and let it cook on medium heat for ca. 15 - 20 minutes, depending how crunchy you want your beets. Add more liquid if you're getting too dry.

  6. In the meantime boil the pasta.

  7. When everything is ready, mix pasta with the "like meat" bolognese, add some more butter cause its DELICIOUS and serve with a punch of creme fraiche and chopped herbs.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim. 

Recipe by Carolin Schiemer