This Italian classic has been remade vegetarian style with ground soy meat crumbles stealing the star role.
Spaghetti “Bolognese”
Servings
8 Servings
Ingredients
- 1 pound whole wheat spaghetti
- 3 tablespoon olive oil
- 1 large onion diced medium
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 1 tube Gimme lean ground sausage style meat substitute 14-ounce package
- 1/2 cup dry red wine
- 1 cup vegetable stock
- 1 can diced tomatoes 14.5-ounce can
- 1/4 cup tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well, reserving about ½ cup of the pasta water.
- Heat oil in a large sauté pan over medium-high heat. Add onions and carrots to the sautee pan and cook for 5 to 7 minutes or until softened. Add garlic and cook 2 minutes more. Add meat substitute and break up with a wooden spoon into bite size chunks. Cook 5 to 8 minutes or until lightly browned. Add wine, stock, and tomatoes and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes or until thickened. Stir in oregano, red pepper flakes, salt and pepper, to taste.
- Add pasta to sauce and toss to coat well. Add a few tablespoons of reserved water at a time to help coat the noodles if needed. Divide between bowls and serve warm.
sorry about that – finely chop them
You didn’t say what to do with the carrot and celery. Grate the carrot and cut up celery into small pieces?
Yum! An up-scale of a childhood classic!