SPAGHETTI 'VEGETARIAN BOLOGNESE':
This recipe is a great crowd-filler-upper, especially on cold autumn nights when you really want a hot and comforting meal. It only takes about 20 minutes to prepare so it's a quick standard we have almost weekly.
Bring large pot of water with a pinch of salt to the boil, cook spaghetti as directed to desired tenderness.
Meanwhile in a second large pot, sauté onions, garlic and peppers on medium heat. Once onions begin to soften, add the mushrooms and 3 spices, and continue to cook to bring out the flavour of the spices, stirring well. When the mushrooms are looking cooked, add the veggie ground round, stir and cook for a minute. Add the crushed tomatoes, rinsing out the can with another 15ml water or so (add additional water if you want a more watery sauce. Add a splash of red wine at this point if you like. Simmer until flavours are well blended, about 10 minutes. Drain cooked spaghetti and mix into sauce or serve separately (optional with grated parmesan and garlic bread :o)
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Spaghetti Sauce when completed
A potful to feed a hungry mob :o)
Served with tossed salad