Vegetable Bolognese
9
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 4 hr • Serves: 2 • Difficulty: Easy
Cremini mushrooms give this bolognese sauce a wonderful, "meaty" texture. If your market carries interesting mushroom varieties, such as shiitake, oyster, hen-of-the-woods, or chanterelles, sauté a mix of them for topping each serving.
Ingredients
Olive oil
1 tsp(s)
Uncooked fennel bulb
¼ cup(s), finely chopped
Frozen sliced carrots
3 tbsp(s), finely chopped
Celery
3 tbsp(s), finely chopped
Shallots
1 item(s), finely chopped
Cremini mushrooms
1 cup(s), finely chopped
Garlic
1 clove(s), small, minced
Canned diced tomatoes
1 cup(s), petite variety, with juice
Canned tomato sauce
6 tbsp(s), (1/4 cup plus 2 tablespoons)
Kosher salt
¼ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
2% reduced fat milk
2 tbsp(s), at room temperature
Uncooked spaghetti
4 oz, or linguine
Grated Parmesan cheese
¼ cup(s), or shavings
Instructions
1
Heat oil in medium nonstick skillet over medium heat. Add fennel, carrot, celery, and shallot and cook, stirring, until shallot is softened, about 5 minutes. Add mushrooms and cook, stirring, 2 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
2
Transfer vegetables to 2-quart slow cooker. Stir in diced tomatoes, tomato sauce, salt, and pepper. Cover and cook until vegetables are softened and flavors are blended, about 3 1/2 hours on Low. Stir 2 tablespoons Parmesan and milk into vegetable mixture. Cover and cook 20 minutes on Low.
3
Meanwhile, cook pasta according to package directions. Drain and cover to keep warm. When ready to serve, divide pasta evenly between 2 shallow bowls; top evenly with bolognese and sprinkle with remaining 2 tablespoons cheese.
4
Per serving: about 1 1/2 cups sauce with pasta and 1 tablespoon cheese
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