You know I like to cook with lower fat for a healthier diet. Today I’m offering a vegetarian Bolognese sauce when you sprinkle grated Parmesan cheese on it. If you need a vegan version, drop the cheese. Bolognese sauce is traditionally a meat sauce with tomatoes, carrots, celery, onion, and garlic. Today’s pantry recipe replaces the meat with lentils and mushrooms. It requires lentils, mushrooms, herbs, and crushed tomatoes to make a go-to-sauce for pasta, stuffed peppers, and even lasagna. Add a little dry red wine (or white) to the simmering sauce; the alcohol will burn off. Wine adds another note of deeper, richer flavor. This is a great inexpensive week night meal that’s ready in less than 50 minutes.
Broader pastas have been used in Italy with Bolognese sauce, but you can use the pasta of your choice. Use whole wheat pasta, gluten-free pasta, or even zucchini spirals or spaghetti squash. Feel free to adapt the recipe to meet your family’s taste.
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