From time to time, I crave a good tomato sauce so thick with ground beef that I need a knife to slice it. Ok, that’s an exaggeration, but I do love a thick sauce! To be blatantly honest, I miss the days of spaghetti with meat sauce. (My ex wife made the best meat sauce; every year for my birthday, I knew I could count on a big helping of her homemade pasta sauce for dinner.) Now, with the vegetarian, it would be just a waste of time and effort to simmer a batch of meat sauce all day only to eat it alone. Actually, that doesn’t seem so bad now that I think about it! But, I couldn’t do that to my john.e, no matter how badly I crave meat of any kind.
Tonight, however, I gave into the craving and for the first time, tried my hand at a vegetarian meat sauce, or Bolognese, as my Italian friends would say. My version of Bolognese might be quite different from the version you’re used to for two very distinct reasons. First, my version is vegetarian, of course, and secondly, my version has some very non-traditional Bolognese ingredients (vegetarian or not).
Bolognese originated in Bologna, Italy, and is traditionally made using ground meat of some form, tomatoes, onions, carrots, and wine. Traditional Bolognese is simmered for hours before being deemed ready to eat. I didn’t have hours as this was an after work dinner. Some recipes use bacon or pancetta as well to get that smoky flavour, but again, my version needed to be vegetarian. I followed tradition as closely as I could, but in typical fashion, I had to do things my way.
This is one recipe you’ll want to keep forever! And the extra sauce can be frozen and easily reheated. (If you have any left!)
Pasta Bolognese
Pin Recipe Save Recipe Print RecipeIngredients
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 medium carrots, peeled, roughly chopped
- 3 stalks celery, roughly chopped
- 1 large green bell pepper, roughly chopped
- 1 large red bell pepper, roughly chopped
- 3 cups vegetarian beef crumbles
- 1/2 cup jarred sun dried tomatoes packed in oil, finely chopped
- 1/4 cup tomato paste
- 2 cups canned whole tomatoes, roughly chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon dried red chili flakes, more or less depending on your preference
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup parmesan cheese, grated, plus more for garnish
Instructions
- Start by heating a large skillet on medium-high heat and sautéing the onions and garlic in the olive oil
- While those are cooking, finely chopped the carrots, celery, and peppers in a food processor
- Add the chopped vegetables to the onions and garlic and continue to cook for 10 minutes, stirring often so not to burn
- Next, add the packages of TVP and continue to cook for another five minutes.
- Using your food processor once again, pulse the sun dried tomatoes until they become the consistency of pesto. Add to the skillet.
- Add the tomato paste, canned tomatoes, oregano, basil, chilli flakes, salt, and pepper.
- Cook on medium-high for five minutes stirring constantly.
- Reduce heat to a mild simmer and place a lid on the skillet. Leave the sauce to simmer for 30 minutes. Be sure to check every ten minutes, stir, and check for moisture.
- If you find the sauce has gotten too dry - and remember, this is a thick sauce! - you can add a little water. Not too much! Stir and place the lid back on the pan and continue simmering.
- At the 30 minute mark, remove the lid and stir. At this point, start cooking the pasta.
- Now that your pasta is almost cooked, add the Parmesan cheese to the sauce. Stir to incorporate and allow sauce to continue simmering until the pasta is ready.
- Serve this meaty, thick sauce piled high and topped with fresh grated Parmesan.
Notes
Brian Jones says
The surprise ingredient in a traditional bolognese is milk apparently, go figure, not that I am in a rush to give it a try. I have been working on a lentil bolognese recipe recently, still not quite right but it shows promise!
This looks fabulous and I’ll give your sauce a try with some meat 🙂
byronethomas@gmail.com says
In a past life, I dated an Italian. He would have gone off the deep end had I put milk in a Bolognese. Lord, I can hear his thick accent and Italian curse words now. 🙂 Thanks for the comment, Brian. Looking forward to your lentil Bolognese post!
Shanna says
What a beautiful pasta dish, I always love a good Bolognese
byronethomas@gmail.com says
Thank you, Shanna. It was absolutely delicious! I’m thinking about making another large batch and freezing it.
lydiaf1963 says
Good call on the TVP. I’ve added tofu before and from my family’s reaction you’d have thought I’d added kittens! But TVP…
byronethomas@gmail.com says
Hi Lydia!
We use textured vegetable protein quite often. It’s a great way to feed the vegetarian and satisfy my cravings for ground beef. 🙂
Razena says
Looks good.
byronethomas@gmail.com says
Thank you, Razena!
Gunjan says
Pasta is my all time favorite and I can go on eating until my late is empty. This looks delish and I love your photography.
byronethomas@gmail.com says
Thank you, Gunjan! I love being in my kitchen, but photography is not my strong suit. I must have taken 50 photographs to get 3 or 4 good pics to use for this recipe. Thanks for the confidence boost!
Christine says
Yum! I did a quick meat sauce (real meat) last night for the first time in ages and just enjoyed it soooo much. Sometimes it’s just the only thing you want to eat.
byronethomas@gmail.com says
I know! Have you tried left over pasta sauce, reheated, with a good piece of crusty bread? Just dip the bread in the sauce and eat it like you’re home alone. I just got hungry! 😉
Jenn S. says
Looks really yummy! I have a similar recipe using lentils instead of the veggie ground.I love the addition of all the veggies!
byronethomas@gmail.com says
I’ve love to try it with lentils!
shashi at runninsrilankan says
I don’t think I’ve ever had a vegetarian Bolognese – but reading through, I think I just might have to lick the pan clean! This sounds so delicious!
byronethomas@gmail.com says
Hahaha! Just lick the pan when no one’s looking! I’m the meat-eater in our house, and truth be told, I did not miss the meat at all in this dish!
anna4t2014 says
Oooo…I’d choose this vegetarian version over a meat bolognese any day! It looks absolutely delicious! 🙂 Pinned!
byronethomas@gmail.com says
Thanks Anna! To be perfectly honest, I think I would too!
olivia giovanni says
That doesn’t look vegetarian at all! I might have to give this a try 😀
byronethomas@gmail.com says
Hahaha! I promise that it was indeed vegetarian!
Charlene @ That Girl Cooks Healthy says
Yum! I haven’t had pasta bolognese in ages, this recipe is SO tempting.
byronethomas@gmail.com says
It’s been a while for me too, but after getting this recipe right, I think it will be on my table more often. 🙂
Becky Winkler (A Calculated Whisk) says
Wow! I love a traditional meaty bolognese, but this looks pretty great, too. Although if I were you, I’d occasionally make the meaty version and revel in not having to share…
byronethomas@gmail.com says
Someday, Becky, when he’s out of town, I’ll do it! 🙂
Mira says
This pasta dish look amazing! Great pictures! Pinning !
byronethomas@gmail.com says
Thanks Mira! 🙂
My Kitchen Stories says
I was surprised too when researching Bolognaise that one of the ingredients was milk. I’d much rather eat your sauce though.
Sara | Belly Rumbles says
It does look so thick and hearty. Being winter where I am, this is just the perfect dish for those cold nights after work, yum!
byronethomas@gmail.com says
I envy you. I wish it was winter here!
Boastful Food says
This looks just as good as the pasta and real meat sauce I’m eating for dinner tonight! Also, I have a vegetarian in my life, too. How perfect, I’m going to make this for him:)
byronethomas@gmail.com says
He will love it, I’m sure!
melmcdonald11@gmail.com says
I love bolognese, I make one with lentils and believe it or not have never tried tvp. Perhaps I need to try. Yours is easy to veganize too which is great!
byronethomas@gmail.com says
I’d love to try the lentil version. 🙂
Claudia | Gourmet Project says
This sounds perfect for a #meatfreemonday dinner! thanks!!!
The Chunky Chef says
Oooooh I’m not even vegetarian, and I would eat that any day!! I think I was supposed to be Italian, because pasta….ahhhh pasta… always sounds good. Your sauce looks amazing!!
byronethomas@gmail.com says
Thanks so much, Amanda! I’m not a vegetarian either, but my partner is. I find it so much easier to prepare one dish rather than two, so I prepare all vegetarian meals at home, and only eat meat when we go out to dinner.
Madiha Nawaz says
Lovely recipe and beautiful looking pasta! Will definitely going to give it a try 🙂
Thank you.
byronethomas@gmail.com says
Thanks, Madiha!
fearlessdining says
You and my son think alike. He would LOVE to cut into his pasta sauce because there is so much meat….sounds incredible to me too. A good sauce is a staple for busy school nights. Can’t wait to give this recipe a try.
byronethomas@gmail.com says
Your son is a very wise man! 🙂 I’m glad you’re going to give the sauce a try. You won’t be disappointed!
Howie Fox says
Definitely a time consuming thing to prepare a “proper” Bolognaise. Your version sounds excellent!
Happy CSD 🙂
byronethomas@gmail.com says
I really don’t mind the long hours in the kitchen on my days off work or on the weekends, but during the weeknights, I need to get a good meal on the table and I have about two hours to do so. This sauce fits that criteria.
My Wife Makes (@MyWifeMakes) says
Byron! Thanks for dropping by our blog — and might I say, I DID NOT KNOW YOU WERE AN INVENTOR! What kinda of inventor?
An inventor of EPIC-NESS!
Because this pasta recipe
It looks amazing. Jeez-be-jeez slurping flippin’ amazing!
Shared this on Yummly!
And might I also add, you totally rock the beard!
I’d keep a beard too – except I’m Asian. We don’t really have beards. HAHA!
Peace out 🙂
byronethomas@gmail.com says
Hahaha! So very kind of you to say so! Thanks for sharing! And, thanks for the beard comment… I’m a beardie; can’t imagine myself without one now. I’ve had a full beard for many, many years.
Helen @ Scrummy Lane says
This sounds (and looks … mmm!) like a cracking good bolognese! Coincidentally, my husband is making us a bolognese right this second. He likes his quite runny though … ha! 🙂
byronethomas@gmail.com says
I’m sure your husbands bolognese was wonderful! Sometimes life just warrants a “runny” sauce. 🙂
Dawn @ Words Of Deliciousness says
Wow, this sauce looks and sounds fantastic. You don’t really need meat when you have a sauce that has the flavor of this one does. Love the pictures.
byronethomas@gmail.com says
Thank you! I had so much fun coming up with this recipe.
tina roberge says
The sauce looks so delicious!
byronethomas@gmail.com says
Thank you so much, Tina!
Nataliya says
After failing at being a full vegetarian (two six month stints ending in a sick and run down me) I am slowly finding the balance of how much I can not eat meat and still function, and what it can be replaced with. I will have to look into TVP and make a low FODMAP version of this, it looks amazing. You’re right, thick sauces are the best and most filling. 🙂
byronethomas@gmail.com says
I’m not a vegetarian either, Nataliya. In fact, I tried it once but lasted only 13 days! My partner has been a vegetarian for about 25 years now, so it’s much easier for me to cook one meal at home and meet his dietary restrictions rather than prepare two meals just because I want meat. I eat meat when we go out for dinner, but that’s pretty much it. And grocery stores are stocked with vegetarian options these days. Try the TVP, I recommend the Ives brand; it’s very delicious and completely versatile!
Erren @ Erren's Kitchen says
One of my favorite dishes! Looks SO good!
byronethomas@gmail.com says
Thank you, Erren. I think it’s one of my favourite dishes too now! 🙂
WhitBit's Indian Kitchen says
I could go for some great pasta right about now! I am drooling!!!
byronethomas@gmail.com says
Thanks… I could go for another helping of this pasta too!
Nicola says
I’m not a vegetarian but l do enjoy meat free meals 2-3 times a week. I will give your bolognese recipe a try. Thanks for sharing 🙂
La Cuisine d'Helene says
I do eat a lot of vegetarian meals, by choice, during the week but I still make and eat my pasta sauce with meat. But I now add a lot of veggies and less meat. I tried to substitute with TVP but I’m still not a big fan. I might try your sauce.
Robyn @ Simply Fresh Dinners says
Oh, this looks so delicious, Byron! I’m with you, I love a thick, meaty tomato sauce and I have actually started eating red meat in the last year after many years as a vegetarian. My favourite food of all is spaghetti and meatballs but I will try this because I have a feeling I’ll really love it and it’s good to have healthy alternatives. It’s dinner time and now I’m starving! Great recipe 🙂