Is this really as good as Mom's (or Grandma's) sauce?

I doubt that I’m alone in the whole growing up thinking my mom made the absolute best spaghetti sauce in the entire world department . Spaghetti sauce - and a slow cooked Bolognese sauce in particular - comes from a rich, nurturing place in the heart. Mom’s sauce frequently sets the standard against which all subsequent sauces are compared. That said, this reminds me of my Mom's sauce. So, yeah.

How do you get slow cooked flavor in under an hour?

The deep, almost smoky flavor in this sauce belies the use of just a few humble vegetables and some diced tomatoes. However, it's the mushrooms that impart a lot of the rich umami you'd typically be getting from meat. They deliver a savory base of flavor in a very short amount of time.

Is spaghetti Bolognese a traditional Italian recipe?

Yes and no. In Italy, you probably wouldn’t be served a plate of spaghetti Bolognese. This rich, meaty ragù would typically be served with tagliatelle - or as the hearty tomato based element in lasagna. However, food has the tendency to take on elements of the regions where it is most frequently prepared and devoured. Generations of Italian-Americans would say it's traditional.

Vegan Spaghetti Bolognese

Name: Vegan Spaghetti Bolognese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 16 ounces dried thin spaghetti or regular spaghetti; 2 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 medium carrot, finely chopped; 1 green bell pepper, cored, seeded and finely chopped; 10 ounces button mushrooms, finely chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 28 ounces can diced tomatoes; 1/2 cup vegetable broth

Description

Grandma’s slow simmered red sauce flavor in under an hour. 100% meat-free spaghetti Bolognese. Hearty, rich Italian comfort food.

Ingredients

Units Scale

16 ounces dried thin spaghetti or regular spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 medium carrot, finely chopped
1 green bell pepper, cored, seeded and finely chopped
10 ounces button mushrooms, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
28 ounces can diced tomatoes
1/2 cup vegetable broth

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Instructions

In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.
For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.

Notes

Save any leftover sauce – separate from the cooked pasta – in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 359
Sugar: 5.8g
Sodium: 119.6mg
Fat: 6.1g
Saturated Fat: 0.9g
Unsaturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 64.5g
Fiber: 4.1g
Protein: 12.2g
Cholesterol: 0mg