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Vegetable bolognese

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

Uncooked fennel bulb

¼ cup(s), finely chopped

Carrots

3 Tbsp, finely chopped

Celery

3 Tbsp, finely chopped

Shallot

1 item(s), finely chopped

Cremini mushroom

1 cup(s), sliced, finely chopped

Garlic

1 small clove(s), minced

Canned diced tomatoes

1 cup(s), petite variety, with juice

Canned tomato sauce

6 Tbsp, (1/4 cup plus 2 tablespoons)

Kosher salt

¼ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Grated Parmesan cheese

4 Tbsp, or shavings

2% reduced fat milk

2 Tbsp, at room temperature

Uncooked spaghetti

4 oz, or linguine

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

Notes

Shave a few minutes off your prep time by chopping the veggies in a food processor instead of by hand.

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