Vegetarian Bolognese Sauce (Low-Fat) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled - this sauce tastes even better the next day - using a good-quality marinara sauce will only improve the flavor :) Ingredients:
1 onion, chopped |
1 large carrot, peeled and finely diced (about 1/4-inch squares) |
1 stalk celery, finely diced |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1 large portabella mushroom cap, finely chopped (or use 2 small caps) |
2 teaspoons dried oregano (rubbed between fingers to release the flavor) |
1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level) |
2 tablespoons fresh minced garlic |
3/4-1 cup dry red wine |
1 (26 ounce) jar prepared fat free marinara sauce |
salt & freshly ground black pepper (to taste) |
Directions:
1. Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
2. Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
3. Add in garlic and cook for 2 minutes.
4. Add in wine and prepared marinara sauce, bring to a simmer stirring.
5. Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
6. Season sauce with salt and fresh ground black pepper to taste.
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