This is my husband’s favorite meal. As such, it’s on our regular menu so I’ve veganized it a few different ways. This version is probably closest in texture and flavor to the classic version. It uses Beyond Meat Ground Beef, my personal preference for ground meat substitutes, but if you have another favorite, it will be just as delicious!
I’ve also made this dish using only fresh veggies, (nothing processed). If you prefer to go that route you can find the recipe right here.
Either way you choose, I suggest you make the full batch of sauce and a full batch of pasta to accompany it because this one is a total crowd pleaser! It also works well as a leftover.
Let’s talk about pasta. The classic version is a semolina spaghetti, but today’s world of pasta means you can still enjoy this dish even if you are gluten-free or low carb. Great substitutes would be a lentil/bean/rice spaghetti or spaghetti squash. There are also Shirataki noodles which you can find in the tofu section of your store. The texture tends to be a little softer and gummier (like an overcooked semolina noodle) so I prefer them in a brothy noodle soup, but they’re a home run in the calorie department.
Another big plus, this recipe is fast and easy! You can low and slow simmer the sauce for an hour or so if you desire, but I find it tastes absolutely perfect as a quick sauce so that the whole meal is on the plate in about 40 minutes.
Bolognese Sauce
Servings: 8 | Level: Easy | Prep time: 10 min | Cook time: 30 min
Calories: 181 | Protein: 12g | Carbs: 10g | Fiber: 4g | Fat: 11g
Plus other daily wins: 78% vitamin A, 28% vitamin C, 19% iron, and 13% calcium
If you’re counting calories, then also add the pasta (roughly 200 calories per 2 oz serving)
Ingredients
- 16oz package Beyond Meat Ground Beef
- 1 tbsp extra virgin olive oil
- 1/2 cup (75 g) Onion
- 1/2 cup (50 g) Carrots
- 1/2 cup (50 g) Celery
- 1/2 cup (75 g) Red bell pepper
- 2 clove, Garlic
- 2 tsp, dried parsley
- 2 tsp dried basil
- 2 tsp dried oregano
- 0.06 tsp(s), Red Pepper Flake
- 1 tsp cracked black pepper
- 1/2 tsp salt (plus more to taste)
- 1 tsp sugar (or agave nectar)
- 1 tbsp tomato paste
- 1 large or two regular (28oz or 793g total) canned tomato sauce (no salt)
- 1 – 2 tbsp dry Marsala wine (or your favorite wine or skip it
- 1 lb of your favorite type of pasta
Preparation
Sous chef up all those veggies! Small dice the onions, carrots, celery, and pepper. Finely mince or micro-plane the garlic.
Heat a large pot (enough space for sauce plus spaghetti) over medium heat. When warm, add the olive oil followed by the ground beef. Break up the ground with a wooden spoon until it forms little bite-sized crumbles. Let that brown slightly as you occasionally toss for about 3 min.
Next add the onion, celery, carrots, and peppers. Stir and cook for another 3-4 minutes until they start to soften. Stir in the garlic, spices, and Marsala and let cook 1 min. Then add the tomato sauce, paste, and sugar.
Cover and let come up to a simmer. Turn the heat down to low and continue to let simmer while you stir occasionally. If sauce starts to get too thick, you can add some water to thin it out. I also recommend that you taste and adjust accordingly. You may want to add more salt or sugar or red pepper flake. Add in tiny increments, stir and let cook a few minutes before you re-taste and re-evaluate what it needs.
Once the tomato sauce goes in, I start the pasta water. Fill up another large pot with water, cover and put over high heat until it comes up to a boil. Once boiling, uncover, (add a pinch of salt if you are not on a low sodium diet like we are) then dump in the pasta. Leave uncovered, stirring occasionally.
Cook until just slightly al dente. Then drain and toss in with the spaghetti sauce. Toss to coat all pasta with sauce, then plate and dive on in and feast!!!
Pasta love and best wishes,
Aliengyrl
aliengyrl 