Quick Weeknight Vegetarian Bolognese
Category:heather johnston low salt Oven-Roasted Heirloom Tomatoes quick and easy roasted heirloom tomatoes vegetarian
Thanks to Heather Johnston, no flavor was sacrificed in this recipe which gets dinner on the table in no time. Plus you'll have leftovers for lunch.
Oven-Roasted Heirloom Tomatoes give this sauce incredible sweet flavor 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