Pasta with Vegetarian Bolognese Sauce*

When I was living in Israel and serving in the army I had a British roommate, Gina, who made the best bolognese sauce (with real beef). She did not use Parmesan since we kept a kosher kitchen. I loved it, and years later when I was a vegetarian, I developed this version which makes it more authentic by adding Parmesan. The cremini mushrooms add an earthy, beefy flavor.

• 1-1/2 quarts homemade marinara sauce, or 2 cans whole tomatoes, pureed in a blender
• 4-6 tablespoons extra virgin olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large sweet onion, diced
• 2 carrots, finely diced
• 6 garlic cloves, roughly chopped
• 8 oz. cremini or baby bella mushrooms, sliced
• 1 handful, fresh Italian parsley, chopped
• 1 handful, fresh basil, roughly chopped (if not using homemade marinara sauce made with fresh basil)
• crushed red pepper flakes, pinch
• 1 teaspoon oregano
• ½ teaspoon dried rosemary (optional)
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• white pepper, pinch
• 1 bay leaf
• ¼ cup or more, to taste, (optional) Parmesan Reggiano, grated
• 1/3 cup dry red wine
• sea salt and freshly ground pepper, to taste
• 1 bag Morning Star Farm veggie crumbles (in the frozen section), or another brand of vegetarian ground beef substitute
• 1-2,16 ounce boxes of pasta of your choice, preferably whole grain

Over medium heat, sauté onions, bell peppers and carrots in olive oil until light golden. Add mushrooms, spices and garlic and sauté for an additional 2 minutes. Add wine, marinara sauce or tomatoes, Parmesan, parsley and bay leaf. Simmer over low heat for about 20 minutes. Serve over your favorite pasta (mine is linguini). Wholegrain pasta goes well with this dish.  If you find that you need more liquid in the sauce, add a bit of the cooking water from the pasta. Garnish with some freshly grated Parmesan, if desired.

Serves: 6-8

*Dairy and Vegetarian

Pasta with Vegetarian Bolognese Sauce*

 

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When I was living in Israel and serving in the army I had a British roommate, Gina, who made the best bolognese sauce (with real beef). She did not use Parmesan since we kept a kosher kitchen. I loved it, and years later when I was a vegetarian, I developed this version which makes it more authentic by adding Parmesan. The crimini mushrooms add an earthy, beefy flavor.

Author: Karen Abir

Recipe type: Pasta & Grains, Quick Weeknight Meals, Vegetarian & Dairy Meals

Cuisine: Dairy and Vegetarian

Serves: Serves: 6-8

Ingredients

• 1-1/2 quarts homemade marinara sauce, or 2 cans whole tomatoes, pureed in a blender
• 4-6 tablespoons extra virgin olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large sweet onion, diced
• 2 carrots, finely diced
• 6 garlic cloves, roughly chopped
• 8 oz. cremini or baby bella mushrooms, sliced
• 1 handful, fresh Italian parsley, chopped
• 1 handful, fresh basil, roughly chopped (if not using homemade marinara sauce made with fresh basil)
• crushed red pepper flakes, pinch
• 1 teaspoon oregano
• ½ teaspoon dried rosemary (optional)
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• white pepper, pinch
• 1 bay leaf
• ¼ cup or more, to taste, (optional) Parmesan Reggiano, grated
• ⅓ cup dry red wine
• sea salt and freshly ground pepper, to taste
• 1 bag Morning Star Farm veggie crumbles (in the frozen section), or another brand of vegetarian ground beef substitute
• 1-2,16 ounce boxes of pasta of your choice, preferably whole grain

Instructions

1. Over medium heat, sauté onions, bell peppers and carrots in olive oil until light golden. Add mushrooms, spices and garlic and sauté for an additional 2 minutes. Add wine, marinara sauce or tomatoes, Parmesan, parsley and bay leaf. Simmer over low heat for about 20 minutes. Serve over your favorite pasta (mine is linguini). Wholegrain pasta goes well with this dish. If you find that you need more liquid in the sauce, add a bit of the cooking water from the pasta. Garnish with some freshly grated Parmesan, if desired.

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