Spaghetti alla Bolognese

Spaghetti all a Bolognese is an old recipe dating back to 15th century Italy. It is said to have originated in the town of Bolognese. The traditional recipe uses beef and pancetta -  an italian bacon. Variations of the recipe made use of prosciuitto, chopped pork or pork sausage, white chicken, rabbit, goose liver added to the beef, or veal on special occasions.

My recipe uses no meat at all but serves up a hearty meaty flavor, sure to satisfy any Bolognese lover.

Spaghetti alla Bolognese
Spaghetti alla Bolognese


10 to 12 oz. of Yves meatless ground
10.6 oz package of Quorn Meatless meatballs (optional)
2 Tbs of roasted Red pepper bruschetta or chopped roasted red peppers
2 oz of chopped carrot
2 oz of chopped celery stalk
2 oz of chopped onion
1 cup soy milk substitute
1 oz of triple tomato puree or 5 Tbs of tomato sauce
1 Tsp Minced garlic
1/2 cup of dry white or dry red wine
Italian spaghetti spices (optional)
Salt and pepper to taste
2 Tbs of olive oil


Add the olive oil to a saucepan. Add the finely chopped carrot, celery stalk, and onion and leave to stew until the vegetables are soft. Add in the meatless ground and allow it to come up to a simmering point, stirring constantly. Now add in the roasted red pepper, garlic, wine, and tomato puree and leave to simmer, stirring occasionally, without a lid reducing the stock until thick. Add in the soy milk little by little and continue to simmer until the stock thickens. If you want to include meatballs in the recipe add in the meatless meatballs and stir them in and allow to simmer in the sauce for 15 minutes. Add salt and pepper to taste.

For those who like a little more spice to the recipe, you can add Italian spaghetti spices to taste.

Serve atop pasta of choice. For a nice touch of color, top with two or three fresh organic spinach leaves or fresh parsley sprigs. Buon Appetito!

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