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Veggie Spaghetti Sauce (or Bolognese Veggie-Style)

This is an excellent veggie-version ofa “simmer-all-day” spaghetti meat sauce. The vegetablesare finely minced and as they cook, take on the appearance andtexture of cooked ground meat in the sauce. Use of a food processorto prepare the vegetables is a big help, but not necessary. Don’tlet the long list of ingredients scare you away, this is deliciousand well worth the effort.

Start this sauce early in the day, allowingat least 5 to 6 hours slow-simmer cookingtime.

Another delicious recipe from our Family-FavoriteRecipes Collection.

 

Recipe: Veggie Spaghetti Sauce (or Bolognese Veggie-Style)

2 teaspoons dried basil leaves1 teaspoon dried oregano leaves1 teaspoon anise or fennel seeds, crushed2 large bay leaves2 tablespoon extra virgin olive oil2 large onions, finely minced2 large carrots, pared and finely minced8 cloves garlic, finely minced2 (6-ounce) cans tomato paste1 large red or green bell pepper, finelyminced2 large celery ribs, finely chopped6 small zucchini, finely minced1 (28-ounce) can crushed Roma tomatoes,undrained3 cups water1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 tablespoon dried parsley2 teaspoons kosher or sea salt, or totaste1/4 teaspoon freshly ground pepper, orto taste12 ounces fresh mushrooms, sliced*Premium Spaghetti pasta, cooked al denteaccording to package directionsFreshly grated Parmesan cheese for sprinkling(optional)

  • In small bowl combine the basil leaves,oregano leaves, anise or fennel seeds and bay leaf; set aside.
  • Prepare the garlic, onion, carrot, bellpepper, celery and zucchini; Set aside.(If you have a food processor, using it will speed thingsup and be easier. Be careful not to over-process.)
  • In a large cooking pot, heat the oliveoil over medium heat and add onions. Cook onions until they beginto soften, then reduce heat to a low simmer and cook for at least2 hours, stirring occasionally, to caramelize the onions. Thisis one of the most important elements ofthis sauce, it’s the source of its rich flavor. Caramelizingonions correctly requires patience, rushing it produces an inferiorbitter taste. After 1 hour cooking time, add the carrots andcaramelize them together with the onions.
  • Add the garlic andcook over medium heat for one minute, stirring constantly, thenadd the reserved spice mixture, cooking andstirring for 30 seconds.
  • Add the tomato paste and cook about 2minutes while stirring constantly.Add the remaining prepared vegetables and continue tocook an additional 2 to 3 minutes.
  • Add the crushed tomatoes, water, Worcestershiresauce, soy sauce, salt, pepper and the parsleyleaves. Bring to a boil, reduce heatand simmer for at least 3 to 4 hours.
  • Add the sliced mushrooms to the sauceabout 10 minutes before the end ofthe cooking time, or if you prefer your mushrooms cooked limp,add during the last 2 hours cooking time.
  • To serve, ladle the sauce over hot cookedpasta and top with a sprinkling withthe Parmesan cheese, if desired.Makes 6 to 8 servings.*Oruse canned mushrooms.

    Nutritional Information Per Serving (1/6of recipe): 423.8 calories; 13% calories from fat; 6.6g totalfat; 0.0mg cholesterol; 869.7mg sodium; 1219.6mg potassium; 78.5gcarbohydrates; 7.8g fiber; 11.0g sugar; 70.7g net carbs; 15.8gprotein.

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