Spaghetti Bolognese
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Author: Heather Nicholds
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.
- 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
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.
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! 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