Spaghetti Veggie "Bolognese"

Bolognese means meat sauce and making veggie bolognese means we are taking veggies and mimicking hearty, earthy flavors without the ground beef or pork.  In traditional bolognese, I actually use both ground beef and pork.

On this day, I wanted delicious spaghetti minus the meat. Do you ever have days when you're craving something meatless?? Hard to believe, but, I do! 

This Momma Cuisine recipe for Spaghetti Veggie "Bolognese" takes an array of simple vegetables, chopping them up into dices and letting it simmer in crushed and whole tomatoes. It's a hit and something you can switch up with your favorite veggies. 

Spaghetti Veggie "Bolognese"

  • 2 tablespoons olive oil
  • 1 Spanish onion, diced
  • 4 cloves of garlic, chopped
  • 8 ounces white mushrooms, washed and chopped
  • 2 yellow bell peppers, diced
  • 1 cup chopped carrots
  • 1 orange bell pepper, diced
  • 1 bay leaf
  • 1 cup vegetable, red wine or beef broth
  • 2 cans crushed tomatoes
  • 1 can whole peeled tomatoes
  • 1 1/2 teaspoons dried Italian seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • Spaghetti

Heat a pot with olive oil on medium heat. Saute the onions and garlic until onions become translucent. 

Then, add all the chopped vegetables and bay leaf. Add 1 teaspoon kosher salt and a pinch of the red chili flakes. If you want your sauce to have that kick, add all the chili flakes at this point. 

Saute the vegetables until they are tender, about 5-6 minutes, ,but not mushy. Then, add the red wine or broth. Bring to a boil and then bring heat down to medium-low. 

Then, add the crushed and whole tomatoes. Let that simmer and with the back of your wooden spoon, press the whole tomatoes. Simmer for about 20 minutes. 

Taste for seasoning. Add the rest of the chili flakes. Drizzle some extra virgin olive oil in the sauce right before serving.

Serve with your favorite pasta. 

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