Spaghetti Bolognese

Spaghetti Bolognese uses high protein, high fiber, gluten-free TVP.

Yield: 6 servings

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 large garlic clove, minced
• Pinch of salt and pepper, to taste
• 2 teaspoons beef bouillon powder
• 1/2 tablespoon basil
• 1/2 tablespoon oregano
• 1/2 tablespoon thyme
• 2 garlic cloves, minced
• 1 cup granular TVP (not rehydrated)
• 1/2 cup dry red wine
• 1/2 cup water
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup fresh parsley or 1/2 cup basil, chopped (garnish - optional)
• 1 pound spaghetti

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
3. Add salt and pepper to taste.
4. Then add beef bouillon powder and dry italian seasonings. Mix well and add a little more olive oil if the pan looks dry.
5. Add minced garlic and stir until fragrant.
6. Add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
7. Add the red wine and water to rehydrate the TVP.
8. Stir to coat all the TVP well, scraping the sides of the pan if needed. Let simmer for a minute or two.
9. Add tomato paste, mix well and cook for a minute or two before adding the crushed tomatoes.
10. Reduce heat to low, and simmer while the pasta cooks.
11. Cook pasta in a large pot off boiling salted water with about a teaspoon of olive oil added for 7 to 9 minutes, or until al dente.
12. Drain pasta and place in a large serving bowl.
13. Top with bolognese sauce and chopped fresh basil or parsley, if desired, and serve.

Attribution

Photo credit: debbietingzon on VisualHunt.com