Vegetarian Pasta Bolognese

I have always wanted to make an authentic bolognese sauce. But most recipes call for milk and cheese within the sauce, and being kosher-style, I cannot mix milk and meat. So, I decided to make this vegetarian sauce so I can use the proper ingredients.

I used veggie ground, which honestly, you couldn’t not really tell the difference once you add all that saucy goodness. Another option is that you could grind up some cremini mushrooms to get that meaty effect. I may try that next time.

Either way, when you want a big bowl of ‘meaty’ pasta sprinkled with TONS of Parmesan cheese, this bolognese sauce is worth gossiping about!

Vegetarian Bolognese Sauce

Yield: 8 servings

INGREDIENTS:
1 pkg (340g) of veggie ground
1 bottle (22oz) of marinara sauce
1/2 carrot, grated or small dice
1 celery stalk, small dice
1 small onion, small dice
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt/pepper, to taste
1/4 cup milk
1/4 cup red wine
1 tbsp grated Parmesan + more to serve on top
1 tbsp fresh parsley and/or basil

DIRECTIONS:
1. In a large pan, with a tbsp olive oil, saute the carrots, celery and onion until soft.
2. Add in the veggie ground and continue to saute until its broken up into small pieces and brown.
3. Add in Italian seasoning, garlic powder, salt and pepper and mix well.
3. Add in jarred marinara, red wine and milk. Mix well.
5. Let simmer for 30 minutes.
6. Remove from heat, mix in Parmesan cheese and fresh herbs.
7. Serve over pasta. Sprinkle with more Parmesan cheese. Enjoy!

Notes:
** Can substitue veggie ground for ground mushrooms.
*** If you aren’t kosher, go ahead and use ground beef.