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Vegetarian Bolognese Sauce with Spaghetti Squash Recipe

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This recipe for Vegetarian Bolognese Sauce with Spaghetti Squash, by , is from The Kuhn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Kuhn


1/4 cup basting Oil
4 cloves of garlic minced
1 package mirepoix (7 oz)
1 Can of tomato paste (6oz)
2 dry bay leaves
1 Cup of red wine
2 (28 oz) cans of coarse ground tomatoes
1(28 oz) can diced tomatoes
1 Cup water
1 1/2 tsp. Dried oregano
3 Tbsp Extra Virgin olive oil
Salt and pepper to taste
1 1/2 Tbsp chopped Italian parsley
1 1/2 Tbsp chopped fresh Basil
6 Cups toasted spaghetti squash

Heat basting oil and garlic in stockpot on med-high; add mirepoix. Reduce to med-low; cook, stirring occasionally, about 20 min, until soft but not browned.

Stir in tomato paste. Cook, stirring occasionally, 8 min. Add bay leaves; cook 2minutes. Add wine. Increase heat to med-high. Bring to a simmer; cook 5 min.

Add tomatoes, water, and Oregano; return to simmer. Cook stirring occasionally, 30 min. Discard bay leaves.

Stir in olive oil; season with salt and pepper. Serve over spaghetti squash.

Garnish with Italian grated parmigiano.

Number Of Servings:
Number Of Servings:




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