
Vegetable Bolognese
9
PersonalPoints™ per serving
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(s)
¼ cup(s), finely chopped
Frozen sliced carrots
3 tbsp(s), finely chopped
Uncooked celery
3 tbsp(s), finely chopped
Uncooked shallot(s)
1 item(s), finely chopped
Cremini mushroom(s)
1 cup(s), finely chopped
Garlic clove(s)
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