Vegetarian Bolognese Sauce (Low-Fat)

From: bluemoon downunder

On Sep 12, 2008

Deliciously flavoursome and a really healthy meal choice: seriously what more could you ask for? I used baby carrots (about 10) as they're always so tasty, and I doubled the mushrooms (because I adore mushrooms). Even though I omitted the crushed red pepper flakes (zero tolerance of anything hot and spicy), for us this dish was superbly flavoursome: the herbs, garlic and red wine (I used merlot, as it was what was open) all ensured that. I used MarraMamba's The Simplest Tomato Sauce Ever (Marcella Hazan) The Simplest Tomato Sauce Ever (Marcella Hazan) for the sauce, and we enjoyed our Vegetarian Bolognese served on a bed fettuccine. And I did heed KITTENCAL's suggestion - as I know that it is often SO true - that the dish tastes better next day. So except for a small sample, we left eating it as a meal until next day, and only then did I stash the extra serves in the freezer. A wonderfully satisfying meal, and I believe that only the most determined carnivore would miss the meat. And maybe so that everyone else can enjoy the dish, they could have some meatballs with theirs! Thank you for sharing this recipe, KITTENCAL: another great find that I know that I'll be making again and again.