Vegetarian Bolognese Sauce
(Adapted from The Pioneer Woman courtesy of Pastor Ryan)
1 carrot, sliced in large pieces (will be removed after cooking)
1 medium zucchini, grated
1 large onion, diced
1/4 C olive oil
1 package Yves ground round “beef”
1/2 package Gimme Lean Italian sausage-style “beef”
2 Tbsp. Oregano
2 Tbsp. dried basil
1 tsp. red pepper flakes
1 6 oz. can tomato paste
5 cloves garlic, minced
1 1/2 C red wine (or juice, I used cranberry)
2 Tbsp. Worcestershire
1 14.5 oz. can crushed tomatoes
1 14.5 oz. can petite diced tomatoes
1 28 oz. can tomato puree
1 C milk
Fresh Parmesan cheese
Heat oil in a large Dutch oven over medium heat. Add grated carrots, zucchini and diced onions and cook for a few minutes. Add garlic and stir to combine.
Make a well in the center of the mixture, then add in the ground beef and sausage. Gradually stir the “meat” into the carrot mixture. Add a pinch of salt and a dash of pepper. Add oregano, basil and red pepper flakes.
Serve over spaghetti or angel hair pasta.