Vegetarian Spaghetti Bolognese Recipe

Vegetarian Spaghetti Bolognese Recipe
  • 16 oz of spaghetti noodles
  • 2 tablespoons of olive oil
  • 3 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 yellow onion, diced
  • 16 ounces of brown mushrooms, diced
  • 5 garlic cloves, minced
  • ½ cup of red wine
  • 1 ½ cups of vegetable stock 
  • 1 15 oz can of your favorite tomato sauce
  • 1 teaspoon of crushed red pepper
  • 2 teaspoons of dried oregano
  • 2 teaspoons of kosher salt
  • 1 teaspoon of crushed black pepper 
  • 8-10 fresh basil leaves, thinly sliced 
  • Grated parmesan cheese
  1. In a large non-stick braiser add in olive oil and heat on medium heat. Add in onions, carrots, and celery and sauté for 8-10 minutes or until translucent. Add in minced garlic and mushrooms and continue to cook for another 2-3 minutes. Add in wine to veggie mixture and let simmer for 2-3 minutes or until most of the wine has reduced.
  2. Add in vegetable stock, tomato sauce, salt, pepper, oregano, red pepper and stir until call combined. Bring the sauce to a strong simmer and reduce heat down to low. Cook for 20-30 minutes, stirring occasionally.
  3. While your sauce is cooking, bring your large multi pot water to a boil. Add in dried pasta and cook to package instructions (about 8-9 minutes for al dente noodles) remove colander piece from pot and serve with fresh sauce. I top each serving with fresh basil and grated parmesan cheese!