BEEFLESS BOLOGNESE SAUCE
BEEFLESS BOLOGNESE SAUCE
Yield:
- 8 portions
Portion Size:
Ingredients
|
Olive oil
|
6 tbsp |
|
Diced carrots
|
1/2 cup |
|
Diced celery
|
1/2 cup |
|
Diced onion
|
1/2 cup |
|
Garlic, minced
|
1 tbsp |
|
Crushed red pepper flakes
|
1/2 tsp |
|
Dry white wine (such as Pinot Blanc or Chardonnay)
|
1 cup |
|
Angela Mia® Marinara Sauce
|
2 quarts |
|
Gardein® Italian Pizza Crumble
|
2 lbs |
|
Salt, as needed
|
0 |
|
Ground black pepper, as needed
|
0 |
|
Hot cooked spaghetti
|
2 lbs |
|
Chopped basil, optional
|
0 |
|
Grated Parmesan cheese, optional
|
0 |
Preparation
Heat olive oil in saucepan over medium-high heat. Add carrots, celery, onion, garlic and red pepper flakes. Saute until onions are translucent.
Add white wine and cook 5 minutes or until wine is slightly reduced. Reduce heat to low, add marinara sauce and simmer 15 minutes. Add Italian pizza crumble; season with salt and pepper to taste.
Toss cooked spaghetti with Bolognese sauce. Top with basil and cheese, if desired.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 99 mg | 10% |
| Carbohydrate | 58 g | 19% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 13 g | 20% |
| Iron | 4 mg | 21% |
| Potassium | 129 mg | 0% |
| Calories | 401 kcal | 20% |
| Sodium | 1411 mg | 59% |
| Protein | 11 g | 22% |
| Polyunsaturated Fat | 1 g | 7% |
| Saturated Fat | 2 g | 8% |
| Sugars | 16 g | 2% |
| Dietary Fiber | 6 g | 26% |
| Vitamin C | 20 mg | 33% |
| Vitamin A | 1792 iu | 36% |
Percent Daily Values are based on a 2,000 calorie diet