BEEFLESS BOLOGNESE SAUCE

8 portions ()


6 tbsp	Olive oil
1/2 cup	Diced carrots
1/2 cup	Diced celery
1/2 cup	Diced onion
1 tbsp	Garlic, minced
1/2 tsp	Crushed red pepper flakes
1 cup	Dry white wine (such as Pinot Blanc or Chardonnay)
2 quarts	Angela Mia® Marinara Sauce
2 lbs	Gardein® Italian Pizza Crumble
	Salt, as needed
	Ground black pepper, as needed
2 lbs	Hot cooked spaghetti
	Chopped basil, optional
	Grated Parmesan cheese, optional

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Heat olive oil in saucepan over medium-high heat. Add carrots, celery, onion, garlic and red pepper flakes. Saute until onions are translucent.
Step 2

Add white wine and cook 5 minutes or until wine is slightly reduced. Reduce heat to low, add marinara sauce and simmer 15 minutes. Add Italian pizza crumble; season with salt and pepper to taste.
Step 3

Toss cooked spaghetti with Bolognese sauce. Top with basil and cheese, if desired.

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