Spaghetti Bolognese
You can make your Bolognese sauce with mushrooms or a vegan meat alternative. This is great for leftovers, as the flavors get better the longer it sits. It also freezes well, so you can batch-cook it.
Servings: 4 servings
Ingredients
- 2 tsp olive oil
- 2 cup mushrooms, chopped, or 1/2 cup vegan ground meat alternative
- 1 Tbsp tomato paste, or ketchup
- 1 tsp mixed dried herbs
- 1/2 tsp garlic powder
- 3 1/2 cups tomato sauce
- 8 oz spaghetti, cooked according to the package directions and drained
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the mushrooms or ground meat alternative and sauté for 3 minutes. Add the tomato paste, dried herbs, and garlic powder and toss to combine. Stir in the tomato sauce and cook until heated through.
- Serve the spaghetti topped with the sauce and a spoonful of parm sprinkle (if using). Leftovers will keep in an airtight container in the refrigerator for up to 4 days, or you can freeze the sauce indefinitely.
Notes
Make your own tomato sauce, or use storebought - there are lots available that use whole foods ingredients now, just check the ingredients for cheese.
Top it off with cheesy sprinkle if you want!
Nutrition
Calories: 318kcal | Carbohydrates: 62g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1291mg | Potassium: 268mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1500IU | Vitamin C: 31.4mg | Calcium: 20mg | Iron: 3.4mg
