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Quick Weeknight Vegetarian Bolognese
Category:Oven-Roasted Heirloom Tomatoes Vegetarian
This bolognese works for a quick weeknight vegetarian meal (and lunch the next day). Oven-Roasted Heirloom Tomatoes give this sauce incredible sweet flavor, which is why I add them at the end, so as not to cook all that yumminess away.
NOTE: Sauce can be made in advance to keep in the refrigerator, or can be frozen for up to 3 months. You can substitute ground beef, chicken, or turkey for the Quorn crumbles. Or, try substituting spaghetti squash for the actual spaghetti.
Put Oven-Roasted Heirloom Roasted Tomatoes into a strainer over a bowl, to catch the drained liquid; set aside.
Heat 2 Tbsp. liquid from Roasted Tomatoes in a heavy bottom pot, and add the mirepoix. Cook over medium-high heat until onions start to brown, about 10 min.
Turn heat down to medium-low and add Quorn crumbles (frozen) and garlic; stir two to three minutes.
Add bay leaves, crushed tomatoes, stock, tomato paste, and reserved liquid from Oven-Roasted Heirloom Tomatoes and bring to boil.
Turn heat down to simmer for 30 minutes, stirring occasionally.
Add salt, milk, and Oven-Roasted Heirloom Tomatoes and cook for 10 minutes.
Remove bay leaves, stir in spaghetti and parsley, and serve with shaved parmesan on top.
116 oz. jar Oven-Roasted Heirloom Tomatoes
10oz. bag frozen mirepoix (diced onion, celery, carrot)
1garlic cloves, chopped finely
12oz. bag Quorn Meatless Grounds
28oz. can crushed tomatoes
1cup low or no-salt vegetarian stock
1/2cup whole milk
2Tbsp. tomato paste
1tsp. kosher salt
1handful chopped parsley
1lb. spaghetti or other shape pasta
1handful shaved parmesan